GINGERSNAP PUMPKIN CREAM PIE
1 1/2 cups crushed gingersnaps (you could also use graham crackers instead)
1/3 cup unsalted butter, melted
1 lg box vanilla pudding
1 1/2 cups milk
1/2 cup heavy cream
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
15 oz can pure pumpkin puree*
pumpkin seed brittle, optional
Combine the gingersnap crumbs with the melted butter and press lightly into a 9 inch pie pan.
Bake at 350 degrees for about 12 minutes. Let cool.
To make the filling: Mix the pudding mix, milk, and cream until thick, about 5 minutes.
Add the vanilla, spices, and pumpkin. Mix until well combined.
Pour into the prepared crust and smooth out. Store in the refrigerator.
When ready to serve top with whipped cream and pumpkin seed brittle, if using.
*The large cans of pumpkin (about 30 oz) are a lot of the time either the same price or even cheaper than the smaller 15 oz cans. Save some money and buy the big ones. Schedule something on the menu to use the other half, or freeze for later use.