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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! 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 2% milk |
2 packages (3.4 ounces each) 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 |
Directions:
1. 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.
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 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.
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