we want to share a recipe gingersnap pumpkin pie that is unique? How to make it is indeed not too difficult. If you want to make gingersnap pumpkin pie which has aroma and taste that can provoke appetite.

There are several things that can affect the taste quality of gingersnap pumpkin pie, first from the type of ingredients, next selection of fresh ingredients |good, until how to process and serve. No need bewildered if want prepare gingersnap pumpkin pie delicious as long as you know the trick then this dish can be treat special. And worthy of serving for anyone.

Ingredients and seasonings required in prepare

1. Take 1 1/2 cups finely crushed gingersnaps about 32 cookies)
2. Prepare 1/4 cup butter, melted
3. Prepare 4 ounces cream cheese, softened
4. Prepare 1 tablespoon sugar
5. Use 1 1/2 cups whipping topping
6. Prepare 1 cup cold 2% milk
7. Take 2 packages(3.4 ounces each) instant butterscotch pudding mix
8. Take 1/2 cup canned pumpkin
9. Prepare 1/2 teaspoon pumpkin pie spice
10. Use 1/2 teaspoon vanilla extract
11. Take 1/4 teaspoon ground cinnamon additional whipped topping, optional

Press crumb mixture firmly and evenly into bottom and sides of pan (put a piece of plastic wrap on top of crumbs to keep crust from sticking to hands). For the topping, in a small bowl, combine the sea salt, ½ teaspoon of the cinnamon, and the remaining ¼ cup of the brown sugar. The gingersnap crust is pre-baked to set and then the pumpkin filling is spooned in. The filling takes just minutes to pull together using canned pumpkin, sugar, and a few spices.

How to make Gingersnap pumpkin pie:

1. In a small bowl, combine cookies crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. Pie plate. Bake at 375F. 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 whipping topping. Spread over crust.
3. In a large 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 whipping topping.
4. Done and ready to serve!

This pie is easy and so delicious. Try it this year at your Thanksgiving celebration! If you've tried this recipe, please rate the recipe and leave a comment below! I like to use binder clips to help hold the paper in place. Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb.

me, the simple preparation of Gingersnap pumpkin pie above can help you prepare dishes that are interesting and delicious. great for family/friends Good luck!