Not Your Grandma's Pumpkin Pie

Ingredients:

20 Ginger snap cookies

4 tablespoons butter, melted

1 large package instant vanilla pudding

1 ½ cups canned pumpkin, divided

1 ½ teaspoons pumpkin pie spice, divided

¾ cup powdered sugar

½ cup white chocolate chips, melted

1 ½ cups heavy cream

Method:

Place cookies in a food processor, or blender. Pulse until crumbed. Pour crumbs into a pie plate. Add melted butter, stir until well moistened. Press crust down using a glass, making sure to press around the sides to ease it up the sides of the pie plate. Set aside. Make the vanilla pudding according to package direction. Stir in ½ cup canned pumpkin and ¾ of a teaspoon of pumpkin pie spice. Pour about ¾ of the pudding mixture into the pie, or filling the pie almost to the top. Set aside. In a large bowl, beat the powdered sugar and remaining 1 cup pumpkin. Add the remaining ¾ teaspoon pumpkin pie spice mix well. Set aside. In a medium bowl whip the heavy cream until stiff peaks form. Gently fold into the pumpkin mixture. Pipe, or gently smooth with a spatula over the pie. Refrigerate several hours. Enjoy!