I. Prepare the Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a medium bowl, combine gingersnap crumbs, sugar, and melted butter. Mix until well combined.
3. Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
4. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes. Remove and let cool.

II. Make the Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add Pumpkin and Sugar: Mix in the pumpkin puree and sugar until well combined.
3. Incorporate Remaining Ingredients: Add sour cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.

III. Assemble the Pie

1. Pour Filling into Crust: Pour the pumpkin cheese filling into the cooled gingersnap crust.
2. Smooth the Top: Use a spatula to smooth the top of the filling.

IV. Bake the Pie

1. Bake: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the edges are slightly puffed.
2. Cool: Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight for best flavor.

V. Serve

• Slice and serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.