Gingersnap Pumpkin Pie

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Gingersnap Pumpkin Pie
Tasty gingersnap pumpkin pie recipe from Frisco Style
Cook Time 10 minutes
Passive Time 12 hours
Servings
servings
Ingredients
Cook Time 10 minutes
Passive Time 12 hours
Servings
servings
Ingredients
Instructions
  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.
  2. For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
  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)
Frisco STYLE
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