Ingredients:

  • 300g ginger snaps, finely crushed
  • 115g unsalted butter, melted
  • 15g brown sugar
  • 0.25 tsp sea salt
  • 450g full-fat cream cheese, softened
  • 120g powdered sugar
  • 240ml heavy whipping cream, whipped to stiff peaks
  • 5ml pure vanilla extract
  • 425g pumpkin puree
  • 96g vanilla or pumpkin spice instant pudding mix
  • 120ml whole milk
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 240ml heavy whipping cream (for topping)
  • 30g powdered sugar (for topping)
  • 20g ginger snap crumbs (for garnish)
  • 20g toasted pecans (optional garnish)

Instructions:

  1. Pulse the ginger snaps in a food processor until they resemble coarse sand. In a medium bowl, combine the crumbs, melted butter, brown sugar, and salt.
  2. Press the mixture firmly into the bottom of a 9x13 inch glass baking dish. Chill in the refrigerator for 30 minutes to set the base.
  3. In a large bowl, beat the softened cream cheese, 120g powdered sugar, and vanilla extract until smooth. Gently fold in 240ml of whipped heavy cream.
  4. Spread the cream cheese mixture evenly over the chilled gingersnap crust using an offset spatula.
  5. In a separate bowl, whisk together the pumpkin puree, instant pudding mix, whole milk, cinnamon, ginger, and nutmeg until thick and well combined.
  6. Carefully layer the pumpkin mixture over the cream cheese layer.
  7. Whip the remaining 240ml of heavy cream with 30g of powdered sugar until stiff peaks form. Spread over the pumpkin layer.
  8. Garnish with extra ginger snap crumbs and toasted pecans. Refrigerate for at least 4 hours to allow the layers to stabilize before slicing.