Save on Pinterest

Gingersnap-Pumpkin Dessert

Total Time

Prep: 40 min. Bake: 70 min. + cooling

Makes

18 servings

I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
Gingersnap-Pumpkin Dessert Recipe photo by Taste of Home

Ingredients

  • 1 package yellow cake mix (regular size), divided
  • 1 cup crushed gingersnap cookies
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten, room temperature
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup packed brown sugar
  • 3 large eggs, lightly beaten, room temperature
  • 1 can (29 ounces) pumpkin
  • 1/4 cup 2% milk
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1/2 cup crushed gingersnap cookies
  • 1/4 cup sugar
  • 1/2 cup cold butter, cubed
  • 1 cup chopped pecans
  • Additional gingersnap cookies, halved, optional

Directions

  1. Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside.
  2. For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust.
  3. For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
  4. Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.

Nutrition Facts

1 piece: 430 calories, 25g fat (11g saturated fat), 89mg cholesterol, 425mg sodium, 49g carbohydrate (30g sugars, 4g fiber), 6g protein.

Recommended Video