Gingersnap Pumpkin Pie Bites.

I have a deep fondness for pumpkin pie. I also have a deep fondness for cute bite sized desserts. This fun and easy Gingersnap Pumpkin Pie Bite recipe combines my adoration of both to produce a delicious, and much deserved, love. I hope you fall for it too.

Gingersnap Pumpkin Pie Bite Ingredients:

• 1 package gingerbread cookie dough mix, prepared per package directions (I use Betty Crocker brand)
• 1 can pure pumpkin, 15 ounce
• 1 can sweetened condensed milk
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon salt

Gingersnap Pumpkin Pie Bite Directions:

1. Press gingerbread cookie dough into the bottom of a 9"x9" parchment lined cake pan.
2. In a bowl combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Beat with an electric mixer until smooth.
3. Pour pumpkin pie mix over gingerbread cookie dough and bake on center rack at 350 degrees for one hour.
4. Allow to cool for 20 minutes, then cut and serve!

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