creamy pumpkin ginger pie

How To Make creamy pumpkin ginger pie

• 1

  Preheat oven to 350 degress. Mix gingerbread cookie mix as directed on package.
• 2

  Press gingerbread cookie dough into pie dish. Make holes in the bottom of cookie pie shell to keep it from rising to much. Bake at 350 from approximately 8 minutes, but check often.
• 3

  In a mixing bowl combine cream cheese and whipped topping.
• 4

  Use cheese cloth or paper towels to draw some of the moisture out of canned pumpkin.
• 5

  Add mixture to cookie pie shell. Refrigerate for an hour so mixture sets up.
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