Using a blender or food processor, pulse the ginger snap cookies into crumbs. Pour out the crumbs into a 9" pie plate or pan. To the crumbs, add the melted butter and 6 tablespoons of sugar. Mix well with a fork until the crumbs are completely moistened. Firmly press the crumb mixture to the bottom and sides of the pie plate. Place the prepared crust in the freezer while you make the pumpkin filling.

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.

Using a rubber scraper, fold in the Cool Whip, (or my Homemade Cool Whip recipe) to the pumpkin mixture. Mix well.

Spoon the filling into the chilled crust. Using a rubber scraper or off-set spatula, evenly smooth the filling into the crust. Cover with plastic wrap and refrigerate the pie for at least 2 hours or overnight. (If preparing this dessert for a holiday meal, it's helpful to make this dessert the day before, so it has adequate time to firm up before slicing.)

If desired, top with additional whipped topping or whipped cream. Slice and serve.