Filling
8 oz cream cheese
1/2 pt heavy whipping cream
3/4 c sugar
1/2 c pumpkin
1 tsp pumpkin pie spice
1 tsp vanilla
Crust
20 or so gingersnap cookies
3 T butter
2 T sugar
crust
put cookies in food processor. melt butter. combine with sugar and press into pie plate. bake 375 for 8-10min. cool
filling
whip cream with 1/4 c sugar. set aside
cream together cream cheese, pumpkin, spice, rest of sugar & vanilla for a few min. fold in whipped cream mixture. put in crust and top with a few gingersnap crumbs. refrigerate overnight.
I forgot to save a few crumbs for the top of the pie. oops!