Difficulty: Easy - for beginners
Serves: 8 servings
â€¢1-1/2 cups finely crushed gingersnaps (about 32 cookies)
â€¢1/4 cup butter, melted
â€¢4 ounces cream cheese, softened
â€¢1 tablespoon sugar
â€¢1-1/2 cups whipped topping
â€¢1 cup cold 2% milk
â€¢2 packages (3.4 ounces each) instant butterscotch pudding mix
â€¢1/2 cup canned pumpkin
â€¢1/2 teaspoon pumpkin pie spice
â€¢1/2 teaspoon vanilla extract
â€¢1/4 teaspoon ground cinnamon
â€¢Additional whipped topping, optional
â€¢In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
â€¢ For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
â€¢ In a small bowl, beat milk and pudding mixes for 1 minute. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired. Yield: 8 servings.