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 ==
# Stir together crushed gingersnaps and butter; press into a greased 9" pieplate.
# Bake at 350° for 8 minutes.
# Cool completely on a wire rack.
# Beat cream cheese in a large bowl at medium speed with an electric mixer until creamy.
# Add pumpkin and next 4 ingredients; beat until blended.
# Beat whipping cream until foamy; gradually add powdered sugar, beating until stiff peaks form. (Mixture will be very thick.)
# Fold whipped cream into pumpkin filling until blended.
# Spoon into crust.
# Cover and chill pie at least 8 hours.
# Garnish, if desired.
Yield: 1 (9") pie
Category:Pie Recipes
Category:Dessert Recipes
Category:Christmas Desserts
Category:Gingersnap Recipes
Category:Butter Recipes
Category:Margarine Recipes
Category:Cream cheese Recipes
Category:Pumpkin Recipes
Category:Cinnamon Recipes
Category:Allspice Recipes
Category:Ginger Recipes
Category:Nutmeg Recipes
Category:Heavy cream Recipes
Category:Powdered Sugar Recipes
Category:Milk and cream Recipes
Category:Whipping cream Recipes
Category:Southern Recipes
Category:Southern Desserts
Category:American Recipes
Category:American Desserts
Category:Ground cinnamon Recipes
Category:Ground allspice Recipes
Category:Ground Ginger Recipes
Category:Ground nutmeg Recipes