I combined two recipes for my Thanksgiving pie, and I never liked pumpkin pie until I made this one:
Crust: 1 3/4 cups crushed gingersnap cookies mixed with 2 TBSP melted butter and 2 TBSP white sugar. Pack against bottom and sides of pie tin, Bake 5 minutes at 325 and let cool completely.
Pie: First, mix 4 oz softened cream cheese, 1 TBSP milk and 1 TBSP sugar until smooth. Stir in 1 1/2 cups thawed Cool Whip gently. Spread in bottom of the crust. Second, Mix 1 cup cold milk with 2 packages (4 oz) vanilla instant pudding (I have used the cheesecake flavor also) using a wire wisk for 1 or 2 minutes to thicken. Stir in 1 16 oz can pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon cloves.
Spread the pumpkin mixture over the cream cheese layer and refrigerate for at least 3 hours.
This is a delicious, cool follow up to the hot turkey dinner.