Ingredients:

  • 2.5 cups gingersnap cookie crumbs (300g)
  • 6 tbsp unsalted butter, melted (85g)
  • 2 tbsp granulated sugar (25g)
  • 0.25 tsp salt
  • 8 oz cream cheese, softened (226g)
  • 1 cup powdered sugar (120g)
  • 8 oz whipped topping, divided (approx. 280g total)
  • 15 oz pumpkin puree (425g)
  • 6.8 oz instant vanilla pudding mix (two 3.4 oz boxes)
  • 1.5 cups cold whole milk (355ml)
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 2 tbsp crushed gingersnaps for garnish

Instructions:

  1. In a medium bowl, combine gingersnap crumbs, melted butter, granulated sugar, and salt until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9x13 inch baking dish. Place in the freezer for 10 minutes to set.
  3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in 1 cup of the whipped topping.
  4. Spread the cream cheese mixture evenly over the chilled gingersnap crust.
  5. In a separate bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cold milk, pumpkin pie spice, and cinnamon until thickened (about 2 minutes).
  6. Spread the pumpkin layer over the cream cheese layer using an offset spatula.
  7. Top with the remaining whipped topping and sprinkle with crushed gingersnaps or pecans.
  8. Refrigerate for at least 4 hours to allow the layers to stabilize before slicing.