Ingredients

• Crust:
• 1 1/2 cups finely crushed gingersnaps (about 2 dozen gingersnaps)
• 5 tablespoons butter, melted
• Filling:
• 1/2 cup half-and-half or whipping cream
• 1 (1/4-ounce) package gelatin
• 1 (15-ounce) can plain pumpkin
• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup packed light brown sugar
• 1 to 2 tablespoons pumpkin pie spice, taste
• Additional crushed gingersnaps (optional)
• Whipped cream or whipped topping (optional)

Instructions

1. Make the crust: Pour the gingersnap crumbs and butter into a 9-by-13-inch baking pan. Stir with a fork until crumbs are evenly coated with butter. Use the back of the fork to press the crumbs evenly over the bottom of the pan.
2. Refrigerate for about 45 minutes, or until firm.
3. Make the filling: Pour the half-and-half into a microwave-proof glass measure and sprinkle the gelatin over it. Let soften for 2 minutes, stir, and microwave on high for 1 to 1 1/2 minutes, or until half-and-half is hot and gelatin is dissolved. Let cool for 5 minutes.
4. In a food processor or with an electric mixer at medium speed, process or beat the pumpkin, cream cheese, brown sugar, and pumpkin pie spice until smooth.
5. Pour the filling over the crust. Refrigerate for 1 hour or longer, or until filling is firm. If desired, sprinkle lightly with additional crushed gingersnaps. Cut into bars.
6. Serve with whipped cream if desired.