Ginger snap Pumpkin Cheese pie

★★★★☆ 1 Review
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By Nor Mac
from The Berkshire’s, MA

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.

serves 8-10
prep time 20 Min
cook time 10 Min
method Bake

Ingredients

  • 1 1/2 c
    crushed ginger snap cookies
  • 1/3 c
    melted butter
  • 1/4 c
    chopped pecans
  • 1/4 c
    sugar
  • FILLING
  • 1 c
    canned pumpkin puree
  • 1 c
    powdered sugar
  • 1 pkg
    8 ounce cream cheese
  • 1 tsp
    cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    nutmeg
  • 1/2 tsp
    vanilla extract
  • 1 c
    heavy whipping cream
  • WHIP CREAM
  • 1
    can of whip cream for serving
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How To Make

  • 1
    heat oven to 350
  • 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.
  • 3
    get the remaining ingredients for the filling.beat at medium speed. Add whipping cream and beat until light and fluffy and thick.
  • 4
    pour in to crust and chill. Serve with whipped cream
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