I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
Gingersnap-Pumpkin Dessert
Ingredients
- 1 package yellow cake mix (regular size), divided
- 1 cup crushed gingersnap cookies
- 1/2 cup butter, melted
- 1 large egg, lightly beaten, room temperature
- filling:
- 1 package (8 ounces) cream cheese, softened
- 2/3 cup packed brown sugar
- 3 large eggs, lightly beaten
- 1 can (29 ounces) pumpkin
- 1/4 cup 2% milk
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- topping:
- 1/2 cup crushed gingersnap cookies
- 1/4 cup sugar
- 1/2 cup cold butter, cubed
- 1 cup chopped pecans
- Additional gingersnap cookies, halved, optional
Directions
- Set aside 3/4 cup cake mix for topping. In a bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside.
- For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust.
- For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved 3/4 cup cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
- Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
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