Creamy Pumpkin Ginger Pie
By
Stacey Lawson
@slawson
1
My husband loves pumpkin pie, so this year I tried something a little different and it was a hit.
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
How to Make Creamy Pumpkin Ginger Pie
- 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.
