Crust:
1 1/2 cups crushed gingersnap cookies
1 Tablespoon sugar
1/4 cup butter, melted
Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Topping:
1 cup (8 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional
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 degrees F 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 pumpkin, cinnamon, ginger, nutmeg, and salt. Pour into crust. Bake for 35-40 minutes or until center is almost set. In a small bowl, combine the sour cream, sugar, and vanilla. Spread over pie. Bake 8-12 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.
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