PUMPKIN CREAM PIE

FILLING:
1 (8 oz) package of cream cheese (softened)
1 (7 oz) jar of marshmallow cream
1 cup canned pumpkin
2 cups whipped topping (divided use)
1 teaspoon pumpkin pie spice
CRUST:
2 cups gingersnap cookies
1/4 cup melted butter

Preheat oven to 375 degrees.

Place the gingersnap cookies in food processor and blend until you have fine crumbs (or crush in a large Ziploc bag). Reserve 2 tablespoons of the crumbs for garnish. Add melted butter to remaining crumbs and press into a 9" pie pan.

Bake for 10 minutes. Remove from oven and cool.

Using an electric mixer beat together the cream cheese and marshmallow cream until well combined; blend in pumpkin and pumpkin pie spice until well combined. Fold in HALF of the whipped topping.

Spread the pumpkin mixture into the cooled gingersnap crust.

Spread the remaining whipped topping over the top.

Sprinkle with the reserved gingersnap crumbs. 7. Refrigerate at least 1-2 hours before serving.

Notes: This is a deliciously easy pie that my 4-year old son adores. It is light and rich all in the same bite. The recipe may be lightened-up with reduced-fat cream cheese and "light" whipped topping.

Number of servings: 8
Adapted from source: tkt117/Better Homes and Gardens