Friday's Festive Recipe

I just found this recipe not too long ago and made it last week for company. It was super easy and I was able to make it the night before which always helps. I realize not everyone is a "pumpkin fan" as my husband likes to remind me, but this has so little pumpkin in it you may be pleasantly surprised if you fall into that group. My food photography is really lacking, sorry. Enjoy!

Gingersnap Pumpkin Pie

1 1/2 cups finely crushed gingersnaps (about 32 cookies)

1/4 cup butter, melted

4 ounces cream cheese, softened

1 tablespoon sugar

1 1/2 cups whipped topping

1 cup cold milk

2 packages (3.4 ounces each) instant butterscotch pudding mix

1/2 cup canned pumpkin

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Additional whipped topping, optional (but not really!)

In a small bowl, combine cookie crumbs and butter. Press into the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 for 8-10 minutes or until crust is lightly browned. Cool on a wire rack. For filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping. Makes 6-8 servings.

Recipe Tip: Use a small measuring cup to press the gingersnap crumb mixture into your pie plate and up the sides. This helps to keep the crumbs in the plate instead of eating them as you go along.