The Recipe
Gingersnap Pumpkin Pie Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
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!
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 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 Tone's® Ground CinnamonXA Taste of Fall Add aromatic Autumn flavor to both sweet and savory dishes with Tone's® Ground Cinnamon. Get Recipes >
- Additional whipped topping, optional
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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