Pumpkin Silk Pie

6 oz or 24 gingersnaps
1 T brown sugar
1 t ground ginger
2 T butter, melted
12 oz cream cheese, softened
15 oz pumpkin purée
208 g powdered sugar
2 t vanilla
1 T pumpkin spice
16 oz cool whip

In food processor, combine gingersnaps, brown sugar, and ginger.
Drizzle melted butter over crumbs, and process until evenly distributed.
Press into pie dish, bake crust at 375 for 7 mins, and let cool.
Beat cream cheese and pumpkin until smooth.
Add powdered sugar and beat until fluffy.
Beat in vanilla and pumpkin spice.
Fold in 8 oz cool whip and fill cooled crust.

Chill at least 4 hours.
Pipe remaining cool whip and sprinkle extra pumpkin spice.

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