Tasty gingersnap pumpkin pie recipe from Frisco Style

Prep Time:

Cook Time: 10 minutes

Servings: 8 servings

INGREDIENTS

• 1 1/2 cup(s) finely crushed gingersnaps (about 32 cookies)
• 1/4 cup(s) butter melted
• 4 ounces cream cheese softened or cubed
• 1 tablespoon(s) sugar
• 1 1/2 cup(s) whipped topping
• 1 cup(s) cold milk
• 2 3.4-ounce packages instant butterscotch pudding
• 1/2 cup(s) canned pumpkin
• 1/2 teaspoon(s) Pumpkin pie spice
• 1/2 teaspoon(s) vanilla extract
• 1/4 teaspoon(s) ground cinnamon
• Additional whipped topping optional

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)