I know this isn't the loveliest picture, but it will have to do! I made the top part dairy free and it didn't set up like it should. If you use milk it should work just right! Anyway, this is a favorite of mine that I prefer to regular pumpkin pie. You get all the spicey goodness without any cooking. The gingersnap crust makes a rich dessert that anyone will enjoy. Anyone can make this because no special flours are required, just some special cookies that you can pick up at most stores. I prefer to use Pamela's gingersnap cookies, but Kinnickinnick has a great S'morable cookie that would also work well.
Double Layer Pumpkin Pie
1 1/2 c. smashed GF gingersnaps 1 c. milk
3 T. melted butter 1 (15oz) can pumpkin
4 oz. cream cheese 2 sm.pkg. instant vanilla pudding
1 T. milk 1 tsp. cinnamon
1 T. sugar ½ tsp. ginger
4 oz cool whip ¼ tsp. cloves
Mix gingersnaps and butter and press into pie pan. Bake at 350 for 8-10 min. Cool completely. Mix cream cheese, 1 T. milk and sugar - stir in cool whip. Spread onto bottom of crust. In another bowl, mix milk, pumpkin, pudding and spices. Beat until well blended. Pour over cream cheese layer. Refrigerate 4 hours or until set. Keep refrigerated.
It really is quick and easy and is best if you do it the night before. Surprise your gluten free guests with this yummy pie.