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Gingersnap Pumpkin Pie

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! —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings


  • 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


  • 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.
  • For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
  • 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.
Nutrition Facts
1 piece (calculated without additional whipped topping): 429 calories, 18g fat (11g saturated fat), 34mg cholesterol, 746mg sodium, 62g carbohydrate (31g sugars, 2g fiber), 5g protein.

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Average Rating:
  • NH-rescue
    Jan 8, 2018

    A nice variation on regular pumpkin pie. Is good with whipped cream, but ice cream works well, too.If you use a graham cracker crust instead of gingersnap, try adding some ginger to the cream cheese filling mixture.

  • mrsbluster
    Nov 30, 2014

    made this for Thanksgiving day and it was loved. Great different taste than plain pumpkin. We all love it and will make it again and again.

  • Zathenator
    Mar 6, 2014

    Very flavorful and easy to make in hurry for surprise arrivals

  • bltbananas
    Dec 14, 2013

    Super easy to make, No bake and very tasty. Will make it again.

  • 1967camaro
    Dec 8, 2013

    Substituted Grahm cracker crust for Ginger snaps. Works and tastes fine.

  • aure70
    Nov 12, 2013

    Haven't tried it yet?

  • arlenetim26
    Nov 21, 2012

    Thank you RNemt03!!! I will be baking it today - Happy Thanksgiving!

  • RNemt03
    Nov 18, 2012

    <p>@Arlenetim26.....yes. The pumpkin acts as the added liquid and thins it out. I make one very similar every year. Great taste and very easy to make. People will think you spent hours :)</p>

  • arlenetim26
    Nov 15, 2012

    I have a question about this recipe - 1 cup of milk and 2 pkgs of pudding - is that really correct? Can someone help - I'd like tomake it for Thanksgiving but that did not seem right to me???

  • TarragonRue
    Dec 5, 2010

    I put the gingersnaps in a big ziplock bag and pounded them with a hammer and they were done in no time. :) and yes I'd increased the milk also.