Pumpkin and Ginger Snap Dessert

Pumpkin And Ginger Snap Dessert Recipe

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Desiree Taimanglo-Ventura


I found this recipe card in one of my mother's drawers. It's from an old "Taste of Home" magazine.

★★★★★ 1 vote


2 1/2 c
finely crushed gingersnaps (about 40 cookies)
1/2 c
butter, melted
1 pkg
(8 ounces) cream cheese, softened
1/2 c
confectioners' sugar
2 Tbsp


3 c
cold milk
2 pkg
3.4 ounces instant vanilla pudding mix
1 can(s)
15 ounces solid-packed pumpkin
2 1/2 tsp
pumpkin pie spice
2 c
whipped topping
* additional whipped topping (optional)

How to Make Pumpkin and Ginger Snap Dessert


  • 1Combine gingersnap crumbs and butter; press into an ungreased 13-in. x 9-in. x 2 in. baking pan.
  • 2Bake at 325 for 10 minutes, then cool.
  • 3In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust.
  • 4In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended.
  • 5Fold in whipped topping.
  • 6Spread over the cream cheese layer.
  • 7Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

Printable Recipe Card

About Pumpkin and Ginger Snap Dessert

Course/Dish: Other Desserts
Hashtags: #pumpkin, #gingersnaps