Gingersnap Pumpkin Pie

Gingersnap Pumpkin Pie

This is a very tasty pie, more of a cheesecake. I used a springform pan for this and that worked out really well.
Prep Time 30 minutes
Total Time 1 day 30 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 cups gingersnap cookies, 32 cookies, finely crushed
  • 1/4 cup butter, melted
  • 125 grams Cream cheese, softened, (4 oz / 1/2 package)
  • 1 tablespoon sugar
  • 1 1/2 cups whipped topping
  • 1 cup cold milk
  • 2 boxes instant butterscotch pudding mix, (use the smaller, 3.4 oz boxes)
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • whipped topping, optional, for serving

Instructions
 

  • Preheat your oven to 190 C (375 F).
  • In a small bowl, mix together the cookie crumbs and melted butter, press into the bottom and sides of a 9 inch pie dish or into the bottom of a 9 inch springform pan.
  • Bake the crust for 8-10 minutes or until lightly browned. Remove and allow to cool completely on a wire rack.
  • When the crust has cooled completely, in a mixing bowl, add the cream cheese and sugar. Use an electric mixer and beat until smooth. Fold in the whipped topping. Spread the filling evenly in the crust.
  • In another mixing bowl, whisk together the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set.
  • Stir in the pumpkin, pie spice, cinnamon, and vanilla extract.
  • Spread evenly over the cream cheese filling. Cover and refrigerate overnight.
  • When ready to serve, garnish each slice with whipped cream as desired. Enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.

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