Real Recipes From Real Home Cooks ®

creamy pumpkin ginger pie

a recipe by
Stacey Lawson
New Orleans, LA

My husband loves pumpkin pie, so this year I tried something a little different and it was a hit.

serves 8-10
prep time 15 Min
cook time 15 Min
method Refrigerate/Freeze

Ingredients For creamy pumpkin ginger pie

  • 8 oz
    cream cheese, room temperature
  • 8 oz
    whipped topping, thawed
  • 1 can
    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

  • 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.

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