Ingredients:

  • 1 ½ cups (180g) ginger snap cookie crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 16 oz (450g) full-fat brick cream cheese, softened to room temperature
  • ¾ cup (180g) powdered sugar
  • ½ cup (125g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) pumpkin pie spice
  • 1 cup (240ml) heavy whipping cream, cold

Instructions:

  1. In a medium bowl, stir together the ginger snap crumbs and melted butter until the mixture looks like wet sand.
  2. Pour the mixture into a 9-inch springform pan. Use the bottom of a flat measuring cup to press the crumbs firmly into the bottom and slightly up the sides.
  3. Place the pan in the freezer for 10 minutes to lock the crust in place.
  4. In a large bowl, beat the softened cream cheese and powdered sugar on medium-high speed until the mixture is smooth and pale (about 2-3 minutes).
  5. Lower the mixer speed and add the blotted pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until the color is a uniform, deep orange.
  6. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula using a cut and fold motion.
  8. Pour the filling over the crust and smooth the top. Chill in the refrigerator for at least 6 hours to set.