Yield: 1 standard pie
½ lb Cream Cheese, softened
¼ cup Sugar
1/3 cup Pumpkin Puree
1 Tbsp Maple Syrup
¼ tsp Vanilla Extract
¼ tsp Salt
1 lb box of Ginger Snap Cookies
1 lb Butter, melted
In a food processor add box of Ginger Snap Cookies and pulse until grainy sand like
texture. While processor is on, stream in butter until mix is moist but hold shape when pressed together. Smash firmly into a pie dish. Cook at 375 f or 10 minutes. Remove and allow to cool.
In a stand mixer cream together cream cheese and sugar until smooth. In a separate bowl whisk together pumpkin puree, maple syrup, vanilla extract, salt, India spice and egg. Add to cream cheese bowl and mix until well combined. Add to cooled pie crust and bake for approximately 35 minutes at 325. There should be a quarter sized circle in the middle that is still soft and wobbly when the pie come out.