Gingersnap Pumpkin Pie Recipe (Tasteofhome.com)

• 1 12 cups finely crushed gingersnaps (about 32 cookies)
• 14 cup butter, melted
• 4 ounces cream cheese, softened
• 1 tablespoon sugar
• 1 12 cups whipped topping
• 1 cup cold milk
• 2 (3 1/2 ounce) packages instant butterscotch pudding mix
• 12 cup canned pumpkin
• 12 teaspoon pumpkin pie spice
• 12 teaspoon vanilla extract
• 14 teaspoon ground cinnamon
• additional whipped topping (optional)

1. DIRECTIONS.
2. In a small bowl, combine cookie crumbs and butter.
3. Press onto the bottom and up the sides of an ungreased 9-in.
4. pie plate.
5. Bake at 375 for 8-10 minutes or until crust is lightly browned.
6. Cool.
7. To make filling, beat cream cheese and sugar until smooth, in a small mixing bowl.
8. Fold in whipped topping.
9. Spread over crust.
10. In another small bowl, whisk milk and pudding mixes for 2 minutes.
11. Let stand for 2 minutes or until soft-set.
12. Stir in the pumpkin, pie spice, vanilla and cinnamon.
13. Spread over cream cheese layer.
14. Cover and refrigerate overnight.
15. Garnish with additional whipped topping if desired.
16. You might even add a few decorative crumbles of gingersnaps, or whole cookies=).

butter, cream cheese, sugar, topping, cold milk, pumpkin, pumpkin pie spice, vanilla, ground cinnamon, additional whipped topping

Taken from www.food.com/recipe/gingersnap-pumpkin-pie-recipe-tasteofhome-com-339768 (may not work)