Pumpkin Cream Pie

Directions

• Make Crust: Preheat oven to 350°. Combine gingersnap crumbs, butter, sugar, and salt and blend until combined.
• Press crumb mixture onto bottom and up sides of a 9″ pie dish. (Try to make crust about 1/8″-thick evenly all around.)
• Bake until golden, 7 to 8 minutes. Let cool while you make filling.
• Make 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.
• To 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.
• Fold in 1/2 the whipped cream with the cream cheese mixture until combined.
• To 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.
• Top with remaining whipped cream, leaving trim of pumpkin mixture uncovered, and garnish with crushed gingersnap cookies.
• Refrigerate until firm, 5 to 6 hours.