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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 350 degress. Mix gingerbread cookie mix as directed on package.
2Press 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.
3In a mixing bowl combine cream cheese and whipped topping.
4Use cheese cloth or paper towels to draw some of the moisture out of canned pumpkin.
5Add 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