Gingersnap Pumpkin Pie

Tasty gingersnap pumpkin pie recipe from Frisco Style

Prep Time:

Cook Time: 10 minutes

Servings: 8 servings

INGREDIENTS

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• 1 1/2 cup(s) finely crushed gingersnaps (about 32 cookies)

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• 1/4 cup(s) butter melted

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• 4 ounces cream cheese softened or cubed

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• 1 tablespoon(s) sugar

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• 1 1/2 cup(s) whipped topping

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• 1 cup(s) cold milk

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• 2 3.4-ounce packages instant butterscotch pudding

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• 1/2 cup(s) canned pumpkin

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• 1/2 teaspoon(s) Pumpkin pie spice

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• 1/2 teaspoon(s) vanilla extract

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• 1/4 teaspoon(s) ground cinnamon

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• rAdditional whipped topping optional

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INSTRUCTIONS

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1. 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.

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

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3. In a small bowl, beat milk and pudding mixes for 1 minute. 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: 1 pie (8 slices)

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