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.
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.