Caramel Pumpkin Icebox Pie

For crust:
6 ounces gingersnap cookies (about 24 cookies)
6 tablespoons butter, melted
2 tablespoons sugar


For filling:
8-ounce package cream cheese, softened
1 jar Trader Joe’s Pumpkin Butter
1/4 cup sugar
1/2 teaspoon vanilla
8-ounce container frozen whipped topping, thawed
1/3 cup jarred caramel topping
1/4 cup chopped salted peanuts

To make crust, preheat oven to 350 degrees. Place the gingersnaps in a food processor and process until finely ground. Add butter and 2 tablespoons sugar, and process briefly until thoroughly combined. Press the mixture on the bottom and up the sides of a 9-inch deep dish pie plate. Bake for 15 minutes, or until lightly golden brown. Cool completely on rack.

To make the filling, place the cream cheese in a medium bowl. Using an electric mixer, beat the cream cheese until smooth and creamy. Add the pumpkin butter, 1/4 cup sugar, and vanilla and beat until well blended. Gently fold in the whipped topping. Pour filling into cooled crust. Drizzle caramel topping over filling, and sprinkle with chopped peanuts. Keep refrigerated until ready to serve.




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