Ingredients
1-1/2 cups finely crushed gingersnaps (about 32 cookies)1/4 cup butter, melted4 ounces cream cheese, softened1 tablespoon sugar1-1/2 cups whipped topping1 cup cold 2% milk2 packages (3.4 ounces each) instant butterscotch pudding mix1/2 cup canned pumpkin1/2 teaspoon pumpkin pie spice1/2 teaspoon vanilla extract1/4 teaspoon ground cinnamonAdditional whipped topping, optional
Preparation
Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.
