Pumpkin Cheese Pie with Gingersnap Crust

As autumn sets in and the air gets crisp, few desserts capture the essence of the season better than a Pumpkin Cheese Pie with a Gingersnap Crust. The harmony of pumpkin puree, tangy cream cheese, and warm spices like cinnamon and allspice, all nestled within a buttery gingersnap crust, creates a cozy and memorable treat for any occasion. Here’s how you can make this seasonal delight:

Ingredients:

• Crust:
  • 175 g gingersnap cookies (to make 1¾ cups of crumbs)
  • 5 tbsp butter, melted
• Filling:
  • 1¼ cups pumpkin puree
  • 12 oz cream cheese (1½ packages), softened
  • 1 cup brown sugar
  • 3 eggs
  • 2 tbsp flour
  • 2 tsp orange zest
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp allspice
• Whipped Cream:
  • 1½ cups heavy cream
  • 2 tbsp sugar

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350° F and lightly spray a 9″ pie plate with non-stick spray.
   • In a food processor, blend gingersnap cookies until they form fine crumbs. Transfer crumbs to a mixing bowl and stir in the melted butter until evenly combined.
   • Press the crumb mixture firmly into the prepared pie plate. Bake the crust for 5 minutes and set aside.
2. Make the Filling:
   • In the food processor, combine the pumpkin puree, softened cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice. Blend until the mixture is smooth, scraping down the sides as needed.
   • Transfer this mixture to a saucepan and cook over medium-low heat for 5-7 minutes, stirring constantly, until it thickens slightly.
3. Assemble and Bake:
   • Pour the thickened pumpkin-cream cheese mixture into the pre-baked crust.
   • Bake the pie for about 20 minutes, or until the filling sets but still jiggles slightly in the center. If it remains too jiggly, bake for a few more minutes.
   • Allow the pie to cool completely at room temperature, then transfer it to the refrigerator to chill thoroughly.
4. Prepare the Whipped Cream:
   • In a stand mixer, whip the heavy cream until it thickens. Add sugar and continue beating until stiff peaks form.
   • Serve the whipped cream generously on or alongside the chilled pie.

Details:

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8
• Kcal per Serving: 450 kcal

Final Thoughts: This Pumpkin Cheese Pie with Gingersnap Crust is sure to become a favorite dessert, whether for holiday gatherings or a cozy night in. The combination of a crispy, spicy crust and a creamy, rich filling topped with fresh whipped cream makes every bite a comforting indulgence. Enjoy!