Creamy Pumpkin Ginger Pie

Name: Creamy Pumpkin Ginger Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10
Cuisine: American
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

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By Stacey Lawson
@slawson

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

Rating:

☆☆☆☆☆ 0 votes0

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
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How to Make Creamy Pumpkin Ginger Pie

Step-by-Step

Preheat oven to 350 degress. Mix gingerbread cookie mix as directed on package.
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.
In a mixing bowl combine cream cheese and whipped topping.
Use cheese cloth or paper towels to draw some of the moisture out of canned pumpkin.
Add mixture to cookie pie shell. Refrigerate for an hour so mixture sets up.