Creamy Pumpkin Ginger Pie Recipe

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Creamy Pumpkin Ginger Pie

Stacey Lawson

By
@slawson

My husband loves pumpkin pie, so this year I tried something a little different and it was a hit.


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Rating:

Serves:

8-10

Prep:

15 Min

Cook:

15 Min

Method:

Refrigerate/Freeze

Ingredients

8 oz
cream cheese, room temperature
8 oz
whipped topping, thawed
1 can(s)
pumpkin, canned or cooked
1 pkg
gingerbread cookie mix
2 tsp
pumpkin pie spices
1 tsp
ground ginger
1 tsp
ground nutmeg

Directions Step-By-Step

1
Preheat oven to 350 degress. Mix gingerbread cookie mix as directed on package.
2
Press gingerbread cookie dough into pie dish. Make holes in the bottom of cookie pie shell to keep it from rising to much. Bake at 350 from approximately 8 minutes, but check often.
3
In a mixing bowl combine cream cheese and whipped topping.
4
Use cheese cloth or paper towels to draw some of the moisture out of canned pumpkin.
5
Add mixture to cookie pie shell. Refrigerate for an hour so mixture sets up.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy