No worries about burning your tongue on this pie. The gingersnap crust is baked, but the fillings are cool, no-bake affairs.
If you have never combined the flavors of ginger and pumpkin, make a Gingersnap Pumpkin Pie today. It’s one of my favorite pies and couldn’t be easier to whip up. The butterscotch pudding mixed with pumpkin is genius. For a cool topping it sure feels warm and comforting.
1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 cup milk
2 packages (3.4 ounces each) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Additional whipped topping, optional
1. Preheat oven to 375°F.
2. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate.
3. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
4. For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
5. 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.
Recipe from Simple & Delicious Magazine
Here’s some get up and go music from Glasgow’s Saint Max and the Fanatics to kick start our week.
Check out Saint Max And The Fanatics on Facebook and Bandcamp, where you can buy the music.
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