Apple Bottom Pumpkin Mousse Pie

*pumpkin mix*

1 stick cream cheese

1/4 c vanilla Greek yogurt

1 15 oz can Libby's pumpkin

1/8 t cardamom

1/4 t nutmeg

1 t apple pie spice

1/2 t cinnamon

1 t vanilla extract

1 T whiskey

1/2 c sugar

1" fresh ginger, microplaned

1 t diamond Crystal Kosher salt

*whipped cream*

1c heavy cream

1/2 t vanilla extract

1tbs sugar

*apple mix*

1 small/medium honeycrisp apple, peeled, cored and chopped

2tbs turbinado sugar

*crust*

3/4 package Stauffers gingersnaps

1 stick butter

1t Diamond Crystal Kosher salt

1" fresh ginger, microplaned

Crystalized ginger, chopped

Preheat oven to 350

In a stand mixer, fold together cream cheese and yogurt till smooth, add remaining pumpkin mix ingredients and fold on medium speed for 2 minutes till smooth. Set aside.

Whip cream with sugar and vanilla until stiff peaks form.

Gently fold whipped cream into pumpkin mix. Set aside.

In food processor pulse Gingersnaps, fresh ginger, salt, and butter until crumbly. Press into a pie dish to form a crust. Add chopped apples and sprinkle with turbinado sugar. Bake at 350 for 20 minutes.

Cool crust and apples completely. Add mousse filling.

Chill at least 2 hours or overnight. Optional, garnish with crystalized ginger.