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.