Creamy Pumpkin Ginger Pie

Creamy Pumpkin Ginger Pie

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Stacey Lawson

By
@slawson

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

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.

Printable Recipe Card

About Creamy Pumpkin Ginger Pie

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



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