Gingersnap Pumpkin Pie

By carvalhohm

Ingredients

• 1-1/2 cups finely crushed gingersnaps (about 32 cookies)
• 1/4 cup butter, melted
• 4 ounces cream cheese, softened
• 1 tablespoon Granulated Sugar
• 1-1/2 cups whipped topping
• 1 cup cold 2% 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In small bowl, combine cookie crumbs and butter. Press onto bottom and up sides of 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 small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.

In small bowl, beat milk and pudding mixes for 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.