Pumpkin Cream Pie
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. vanilla extract
8 oz. cream cheese, softened
1 (15-oz.) can pumpkin purée
1 box instant vanilla pudding
1 c. evaporated milk
2 tsp. pumpkin pie spice
30 gingersnaps, plus more crushed for garnish
Make Crust: Preheat oven to 350 degrees F. Combine gingersnap crumbs, melted 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.
Pairs Well With
Try this light-as-air cream filling for a fun twist on classic pumpkin pie.