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!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. 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 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
- For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
- In a small bowl, beat milk and pudding mixes 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.
- Yield: 8 servings.
- Originally published as Gingersnap Pumpkin Pie in Simple & Delicious
- November/December 2007, p61
- Nutritional Facts
- piece (calculated without additional whipped topping) equals 429 calories, 18 g fat (11 g saturated fat), 34 mg cholesterol, 746 mg sodium, 62 g carbohydrate, 2 g fiber, 5 g protein.
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