By Design of Your Life
– 2 cups Gingersnap cookies (or graham crackers) – 1/3 cup sugar – 1/3 cup butter, melted – 2 8 oz packages cream cheese, softened – 1 cup pumpkin – 2 tsp pumpkin pie spice – 1 tsp cinnamon or more if you'd like – 1 tsp vanilla – 1 1/4 cups powdered sugar – 1 8oz container frozen whipped topping, thawed – 1 cup heavy cream – 2 tbsp sugar – 1/3 cup toffee bits
– Turn the gingersnap cookies into a fine crumb, either by putting them into a ziplock bag and crushing them or by using a food processor. – Stir the crumbs, sugar, and butter together until combined. – Press mixture into a pie plate and freeze the crust while you prepare the filling.
– For the filling, beat the cream cheese until creamy. Mix in the pumpkin, pumpkin pie spice, and cinnamon until combined. Stir in Vanilla. – Fold in powdered sugar a little at a time until blended. Fold in whipped topping until fully incorporated.
– Pour filling into the prepared pie crust and refrigerate for at least 2 hours. – Before serving, whip the heavy cream with a whisk attachment in a chilled bowl. Slowly add sugar, and continue to beat until stiff peaks form. Add to the top of the chilled pie and sprinkle with toffee bits, to taste.