Gingersnap Pumpkin Pie Recipe (tasteofhome.com)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

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 (3 1/2 ounce) packages 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

• 1 directions.
• 2 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.
• 3 to make filling, beat cream cheese and sugar until smooth, in a small mixing bowl. fold in whipped topping. spread over crust.
• 4 in another 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.
• 5 garnish with additional whipped topping if desired. you might even add a few decorative crumbles of gingersnaps, or whole cookies=).