Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat your oven to 350 degrees F.
Step 2
Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.
Step 3
Combine the crushed graham crackers and gingersnaps in a bowl.
Step 4
Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.
Step 5
Line a baking dish with parchment paper.
Step 6
Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.
Step 7
In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.
Step 8
Spoon the pumpkin mixture on top of the cookie crust.
Step 9
Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.
Step 10
Bake for about 30-35 minutes, until the edges start to turn golden brown.
Step 11
Chill then slice and serve!
Your folders
crazyforcrust.com
5.0
(20)
30 minutes
Your folders
pitchforkfoodie.com
3.8
(15)
25 minutes
Your folders
sweetcsdesigns.com
4.3
(13)
50 minutes
Your folders
myincrediblerecipes.com
Your folders
myincrediblerecipes.com
Your folders
tasteofhome.com
4.7
(15)
30 minutes
Your folders
tastesbetterfromscratch.com
4.9
(15)
30 minutes
Your folders
tastesbetterfromscratch.com
Your folders
tasteofhome.com
4.8
(4)
30 minutes
Your folders
tastingtable.com
4.8
(53)
35 minutes
Your folders
foodtalkdaily.com
30 minutes
Your folders
sallysbakingaddiction.com
30 minutes
Your folders
sallysbakingaddiction.com
4.8
(112)
30 minutes
Your folders
twopeasandtheirpod.com
3.0
(2)
30 minutes
Your folders
chocolatechocolateandmore.com
4.3
(65)
Your folders
eaglebrand.com
71.0
30
Your folders
foodnetwork.com
4.9
(7)
25 minutes
Your folders
dearcrissy.com
4.5
(296)
Your folders
cooking.nytimes.com
4.0
(1.4k)