Ingredients
1 1/4 c. gingersnap cookie crumbs
5 tbsp. melted butter
2 tbsp. sugar
pinch of salt
3 c. heavy cream
1 1/2 c. powdered sugar
1 tsp. pure vanilla extract
8 oz. cream cheese, softened
1 15-oz. can pumpkin purée
1 3-oz. box instant vanilla pudding
1 c. evaporated milk
2 tsp. pumpkin pie spice
30 gingersnaps, plus more crushed for garnish
Preparation
Step 1Make Crust: Preheat oven to 350°. Combine gingersnap crumbs, butter, sugar, and salt and blend until combined.Step 2Press crumb mixture onto bottom and up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.)Step 3Bake until golden, 7 to 8 minutes. Let cool while you make filling.Step 4Make Filling: In a stand mixer fitted with the whisk attachment, beat heavy cream with 1/4 cup powdered sugar and vanilla until stiff peaks form. Transfer to a bowl and wipe bowl of stand mixer clean. Step 5To bowl of stand mixer, add cream cheese and beat until smooth. Beat in pumpkin puree until no clumps remain, then beat in remaining 1 1/4 cups powdered sugar, vanilla pudding mix, evaporated milk, and pumpkin pie spice. Step 6Fold in 1/2 the whipped cream with the cream cheese mixture until combined. Step 7To pie crust, add 1/3 of the pumpkin-cream cheese mixture. Top with a layer of gingersnap cookies. Add another layer of pumpkin-cream cheese mixture and gingersnap cookies, then end with final 1/3 of pumpkin-cream cheese mixture. Step 8Top with remaining whipped cream, leaving trim of pumpkin mixture uncovered, and garnish with crushed gingersnap cookies.Step 9Refrigerate until firm, 5 to 6 hours.
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