Pumpkin Cream Pie

Description

Source: Christmas With Southern Living 2003 - Southern Living

Gingersnaps and pumpkin are a divine match in this make-ahead holiday dessert. It's good chilled or frozen.

Ingredients

• 25 (2") gingersnap cookies, finely crushed
• 1/4 cup butter or margarine, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy whipping cream
• 1 1/2 cups powdered sugar
• Garnishes: sweetened whipped cream, gingersnap cookies

Directions

1. Stir together crushed gingersnaps and butter; press into a greased 9" pieplate.
2. Bake at 350° for 8 minutes.
3. Cool completely on a wire rack.
4. Beat cream cheese in a large bowl at medium speed with an electric mixer until creamy.
5. Add pumpkin and next 4 ingredients; beat until blended.
6. Beat whipping cream until foamy; gradually add powdered sugar, beating until stiff peaks form. (Mixture will be very thick.)
7. Fold whipped cream into pumpkin filling until blended.
8. Spoon into crust.
9. Cover and chill pie at least 8 hours.
10. Garnish, if desired.

Yield: 1 (9") pie