Ingredients for Gingersnap Pumpkin Pie Recipe Tasteofhome Com
- Gingersnaps
- 6 tablespoons (3 ounces) melted unsalted butter
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 cup whipped topping
- 1 cup milk
- Instant Butterscotch Pudding Mix
- Canned Pumpkin
- Pumpkin Pie Spice
- Vanilla Extract
- Ground Cinnamon
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How to Make Gingersnap Pumpkin Pie Recipe Tasteofhome Com
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom and up the sides of an ungreased 9-inch pie plate.
- Bake for 8-10 minutes, or until the crust is lightly browned. Let cool completely.
- In a large bowl, beat 8 ounces cream cheese and ½ cup granulated sugar until smooth and creamy.
- Gently fold in 1 cup whipped topping.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, whisk together 1 cup milk, 1 (3.4 ounce) package instant vanilla pudding mix, and 1 (15 ounce) can pumpkin puree. Whisk until smooth. Let stand for 2 minutes, or until slightly thickened.
- Stir in 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Pour the pumpkin mixture over the cream cheese layer.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, garnish with additional whipped topping and crumbled gingersnaps (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
63g
Fat
64g
Carbs
17g
