ginger snap pumpkin cheese pie

Name: Ginger snap Pumpkin Cheese pie
Prep time: 20 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup(s) crushed ginger snap cookies; 1/3 cup(s) melted butter; 1/4 cup(s) chopped pecans; 1/4 cup(s) sugar; ## FILLING; 1 cup(s) canned pumpkin puree; 1 cup(s) powdered sugar; 1 package(s) 8 ounce cream cheese; 1 teaspoon(s) cinnamon; 1/4 teaspoon(s) ground ginger; 1/4 teaspoon(s) nutmeg; 1/2 teaspoon(s) vanilla extract; 1 cup(s) heavy whipping cream; ## WHIP CREAM; 1 - can of whip cream for serving

(1 RATING)

49 Pinches 1 Photo

Nor Mac

Northern, MA

Updated on Oct 31, 2013

This is another Fall dessert. Very easy to make. You only need to bake the crust for 10 min. The filling is no bake. My family and I enjoy this pie very much.

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prep time 20 Min

cook time 10 Min

method Bake

yield 8-10 serving(s)

Ingredients

1 1/2 cups crushed ginger snap cookies
1/3 cup melted butter
1/4 cup chopped pecans
1/4 cup sugar
FILLING
1 cup canned pumpkin puree
1 cup powdered sugar
1 package 8 ounce cream cheese
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
WHIP CREAM
1 - can of whip cream for serving

How To Make ginger snap pumpkin cheese pie

Step 1

heat oven to 350

Step 2

mix ginger snaps,butter,pecans,and sugar. Press in to pie pan,tart pan,or round cake pan. Put in the oven and bake for 10 minutes,or until light brown.
Step 3

get the remaining ingredients for the filling.beat at medium speed. Add whipping cream and beat until light and fluffy and thick.
Step 4

pour in to crust and chill. Serve with whipped cream
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