Are looking for idea recipes gingersnap pumpkin pie that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious gingersnap pumpkin pie should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of gingersnap pumpkin pie, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare gingersnap pumpkin pie delicious home, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings required exist in prepare

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

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. This pie is easy and so delicious.

Instructions 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!

Try it this year at your Thanksgiving celebration! 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. 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). It not only has a gingersnap cookie crust but also gingersnap cookie butter in the filling!

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