creamy pumpkin ginger pie
My husband loves pumpkin pie, so this year I tried something a little different and it was a hit.
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prep time
15 Min
cook time
15 Min
method
Refrigerate/Freeze
yield
8-10 serving(s)
Ingredients
- 8 ounces cream cheese, room temperature
- 8 ounces whipped topping, thawed
- 1 can pumpkin, canned or cooked
- 1 package gingerbread cookie mix
- 2 teaspoons pumpkin pie spices
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
How To Make creamy pumpkin ginger pie
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Step 1Preheat oven to 350 degress. Mix gingerbread cookie mix as directed on package.
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Step 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.
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Step 3In a mixing bowl combine cream cheese and whipped topping.
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Step 4Use cheese cloth or paper towels to draw some of the moisture out of canned pumpkin.
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Step 5Add mixture to cookie pie shell. Refrigerate for an hour so mixture sets up.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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