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Cream Cheese and Butterscotch Pumpkin Pies with Gingersnap Streusel Topping

Picky Palate
  • minutes
  • Serves

INGREDIENTS

1

9 inch pie shell, softened (I use either Pillsbury or Trader Joes has nice pie shells)

4 tbsp

softened cream cheese

2 tbsp

granulated sugar

1/2 tsp

vanilla

1/4 cup

butterscotch chips

1/2 cup

canned pumpkin

2 tbsp

granulated sugar

2 tbsp

heavy cream

1/4 tsp

ground cinnamon

1

egg, beaten

2 tbsp

sugar

1/2 tsp

ground cinnamon

1 tbsp

ground gingersnap cookies

1 tbsp

brown sugar

1 tbsp

softened butter

1/4 cup

chopped pecans