Gingersnap Cream Cheese Pumpkin Pie

1 1/2 c. finely crushed gingersnaps (about 32 cookies)
1/4 c. butter, melted
4 oz. cream cheese, softened
1 T. sugar
1 1/2 c. whipped topping
1 c. cold milk
2 packages (3.4 oz. each) instant butterscotch pudding mix
1/2 c. canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
Additional whipped topping, optional

Crust:
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375 for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.

Filling:
In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired. Yields 6-8 servings.

Helpful Hints: When I made this, I doubled the recipe. I used 1 box of gingersnaps for 2 crusts and it was plenty, so I'm not sure you need 32 cookies for just 1 crust. I'd measure it as you go, don't just crush 32 cookies. The gingersnaps were hard to crush "finely". We found the best thing was to use "the chopper".