Ingredients:

  • 240g Gingersnap cookie crumbs
  • 70g Unsalted butter, melted
  • 0.5 tsp Ground ginger
  • 226g Neufchatel cheese, softened
  • 245g Plain 0% Greek yogurt
  • 5g Vanilla bean paste
  • 425g Pumpkin puree
  • 4g Pumpkin pie spice
  • 180g Light whipped topping
  • 30g Crushed pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Pulse gingersnaps in a food processor until they resemble coarse sand.
  2. Combine crumbs with melted butter and ground ginger. Press firmly into the bottom of a 9x13 inch baking dish.
  3. Bake the crust for 10 minutes until fragrant. Remove from oven and let cool completely.
  4. In a large mixing bowl, beat softened Neufchatel cheese and Greek yogurt until smooth. Fold in vanilla bean paste.
  5. Spread the cream cheese mixture evenly over the cooled crust using an offset spatula.
  6. In a separate bowl, whisk pumpkin puree and pumpkin pie spice until combined. Layer over the cream cheese foundation.
  7. Top with light whipped topping and garnish with crushed pecans. Chill for at least 4 hours before serving.