Ingredients
1-1/2 cups crushed gingersnap cookies1 tablespoon sugar1/4 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened3/4 cup sugar2 large eggs, lightly beaten1 can (15 ounces) solid-pack pumpkin1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/8 teaspoon saltTOPPING:1 cup sour cream1/4 cup sugar1 teaspoon vanilla extractGround cinnamon, optional
Preparation
In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
Pour into crust. Bake for 30-35 minutes or until center is almost set.
In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.
