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Pumpkin pie is a huge staple of Thanksgiving dinners. Really- how often do you not see pumpkin pie at Thanksgiving? It's blasphemous!
I, however, get tired of having the same thing over and over again. It becomes mundane and boring. When I signed up to bring a dessert, I knew that a pumpkin pie would not only be expected, but that I might very well get shot if I didn't! Not wanting to do the same thing again though, I began searching for a twist on the traditional pie that would satisfy the family's desire for pumpkin pie, as well as my desire for something a bit out of the norm, without straying too far.
When I found this recipe, I knew it was the one. It kept with the traditional pumpkin pie, but gave a bit more pizazz to it. The addition of gingersnaps was just the kick I wanted. It went over really well with everybody, and it has been requested that I make more!
Ingredients:
1&1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4oz cream cheese, softened
1 tablespoon sugar
1&1/2 cups whipped topping
1 cup cold milk
2 packages (3.4oz each) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Directions:
- In a small bowl, combine the cookie crumbs and butter. Press into the bottom and up the edges of an ungreased 9-inch pie plate. Bake at 375*F for 8-10 minutes or until crust is lightly browned. Cool.
- In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. The original recipe I had did not call for it, but I think at this point it needs to be refrigerated for a bit, otherwise the next step does not work very well. Refrigerate at least until the cream cheese is somewhat set.
- Beat milk and pudding mixes in a small bowl for 1 minute. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese mixture.
- Cover and refrigerate overnight.
- Garnish with additional whipped topping. I used a homemade whipped topping, and then sprinkled more crushed cookies on top. I then evenly spaced whole cookies on top.
