1 (16 oz.) package gingersnap cookies put through a food processor
½ cup butter, melted
A pillsbury packaged crust baked as directed.
Dark Chocolate Filling:
3 oz. unsweetened chocolate, cut into pieces
¾ cup butter, softened (do not use margarine)
1 cup baker’s extra fine sugar (if available)
1 teaspoon vanilla
¾ cup refrigerated fat free egg product
White Chocolate Filling:
3 oz. white chocolate cut in pieces
¾ cup baker’s extra fine sugar (if available)
¾ cup butter (do not use margarine)
1/3 cup egg product
Pumpkin Spice Filling:
½ of the white chocolate mixture
1 teaspoon pumpkin pie spice
1/3 cup canned pumpkin
Put the gingersnap cookies through a food processor to make crumbles. Melt butter. Pour the cookie crumbs into the bottom of a 9 inch spring form pan. Add the butter and stir well. Press the moist crumbs into a crust in the pan. Use your hands if necessary.
Dark Chocolate Filling: Melt chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE. In small bowl, beat ¾ cup butter until fluffy. Gradually add sugar, beating until light and fluffy.. Add cooled chocolate and vanilla; blend well. Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into the crust (if using a pastry shell, make sure it has cooled.)
White Chocolate Filling: Melt white chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE. In small bowl, beat ¾ cup butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled white chocolate and blend well. Add egg product to the white chocolate mixture, a little at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Separate into two even parts.
Pumpkin Spice Filling: Take one part of the white chocolate filling and add the pumpkin and the pumpkin pie spice. Mix well.
With a teaspoon, drop dollops of white chocolate mixture and the pumpkin spice mixture in a circular pattern on top of the chocolate filling. Using a knife, spiral the white chocolate and pumpkin mixture through the chocolate filling. Then, using a flat spatula, smooth the top over. Then, drop a few more smaller dollops and drizzles of the pumpkin spice and the vanilla mixtures and using the spatula, make shallow swirls with the white chocolate and pumpkin mixtues in the chocolate.
Refrigerate at least 4 hours before serving. Top with whipped cream and sprinkles. Store in refrigerator. Pie may also be frozen for an extra firm filling. Remove from freezer 15 minutes before serving.