Ginger Snap Crust: – 35 ginger snap cookies, crushed – 6 tbsp. granulated sugar (or granular monk fruit sweetener) – 3 Tbsp. butter, melted Pumpkin Filling: – 1 (8 oz.) pkg., cream cheese, room temperature – 1/2 c. granulated sugar (or granular monk fruit sweetener) – 1 c. pumpkin puree (not pumpkin pie filling) – 1 Tbsp. pumpkin pie spice – 1 tsp. vanilla extract – 1 (8 oz.) carton, Cool Whip, thawed, plus more for topping, if desire
With a hand or stand mixer, cream together the room temperature cream cheese and 1/2 cup of sugar. Add in the pumpkin, pumpkin pie spice and vanilla extract. Mix until smooth and creamy.