Gingersnap Pumpkin Pie | Club House

Ingredients

• 1 1/2 cups (375 ml) finely crushed gingersnap cookies (about 30 to 35 cookies)
• 1/4 cup (60 ml) butter melted
• 1/2 package (4 oz/125 ml) cream cheese softened
• 1 tbsp (15 ml) sugar
• 1 1/2 cups (375 ml) whipped cream
• 1 cup (250 ml) cold 2% milk
• 2 packages (3.4oz/99g each) instant butterscotch pudding mix
• 1/2 cup (125 ml) canned pumpkin
• 1/2 tsp (2 ml) pumpkin pie spice
• 1/2 tsp (2 ml) pure vanilla extract
• 1/4 tsp (1 ml) cinnamon ground
• Additional whipped topping optional