GINGERSNAP PUMPKIN PIE
The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 429 calories, Fat 18g fat (11g saturated fat), Cholesterol 34mg cholesterol, Sodium 746mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
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Blessing Agadagba
[email protected]I've made this pie several times now and it's always a hit. It's the perfect fall dessert.
Kiara Foster
[email protected]This pie is a must-try for any pumpkin pie lover! The gingersnap crust is a game-changer.
Laura Mayhew
[email protected]I'm not sure why, but my pie didn't turn out as good as I hoped. I think I might have used the wrong kind of pumpkin.
Tayyaba Riaz
[email protected]This is my new go-to pumpkin pie recipe! It's so easy to make and it always turns out perfect.
Daniel Molyneaux
[email protected]I made this pie for Thanksgiving and it was a huge success! Everyone loved it.
A sad umar khan
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Milon Chandra
[email protected]I'm not a huge fan of pumpkin pie, but I really enjoyed this one. The gingersnap crust made all the difference.
Erdi Sahiti
[email protected]This is the best pumpkin pie I've ever had! The gingersnap crust is genius.
Saqib Asad
[email protected]I made this pie for my family and they all loved it! It's the perfect fall dessert.
Tasha Vogel
[email protected]This pie is absolutely delicious! The gingersnap crust is the perfect complement to the pumpkin filling. I highly recommend this recipe.
Dextar Kelly
[email protected]I'm not sure what went wrong, but my pie crust turned out really tough. I think I might have over-mixed the dough.
Yo-Kai Watch forever
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit. The gingersnap crust is so easy to make and it pairs perfectly with the pumpkin filling.
All_ Series
[email protected]I followed the recipe exactly, but my pie turned out too runny. I'm not sure what I did wrong.
Mahmad Alam
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. The gingersnap crust was delicious though!
Amparo Jimenez
[email protected]I'm not a big fan of pumpkin pie, but I loved this one! The gingersnap crust really made it for me.
Ovayo Nesi
[email protected]This is my new favorite pumpkin pie recipe! The gingersnap crust is so flavorful and the pumpkin filling is perfectly spiced.
Macory_ Chris
[email protected]I made this pie for a potluck and it was a huge success! Everyone raved about how delicious it was. The gingersnap crust was a unique and tasty change from the traditional graham cracker crust.
ABIODUN OLABODE
[email protected]This gingersnap pumpkin pie was a hit at our Thanksgiving dinner! It had the perfect balance of sweetness and spice, and the gingersnap crust was a delicious twist on the classic. I will definitely be making this again next year!