Gingersnap-Pumpkin Dessert

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 DessertTaste of Home
Servings Prep Time Cook Time
18servings 40minutes 70minutes + cooling
Servings Prep Time
18servings 40minutes
Cook Time
70minutes + cooling
Portions: servings
Portions: servings
  1. Set aside 3/4 cup cake mix for topping. In a small 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.
  2. 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.
  3. For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
  4. Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the centre 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.
Recipe Notes

Nutrition Facts
1 piece: 430 calories, 25g fat (11g saturated fat), 89mg cholesterol, 425mg sodium, 49g carbohydrate (30g sugars, 4g fibre), 6g protein.