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Gingersnap Pumpkin Pie




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/Recipes/Gingersnap-Pumpkin-Pie

List of Ingredients




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 cold 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

Recipe



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 at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.

For filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired. Yield: 6-8 servings.