Ingredients:

• 2 cups finely crushed GF Ginger snaps
• 1/4 cup butter, melted
• 4  8 oz packages of cream cheese, softened
• 1 cup sugar
• 1  15 oz can of pumpkin (not pumpkin pie filling)
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 4 eggs

Directions:

• Heat oven to 325°.
• Place ginger snap crumbs and melted butter in a medium bowl, mix well.
• Press onto bottom of 13 x 9 in pan.
• Beat cream cheese and sugar in large bowl with mixer until blended.
• Add pumpkin, spice, and vanilla; mix well.
• Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour over crust.
• Bake 45 minutes or until center is almost set.
• Cool completely.
• Refrigerate 4 hours. Serve with whipped cream.