Description
This Pumpkin Cheese Pie with Gingersnap Crust merges the warm, spicy flavors of autumn with the creamy richness of cheese pie, all encased in a uniquely textured gingersnap crust. It’s the perfect dessert to cap off a hearty meal, offering a blend of comforting spices and smooth, decadent filling.Ideal for any fall gathering or holiday feast, this pie will not only satisfy your sweet tooth but also become a talking point among your guests, who will relish its innovative combination of traditional and bold flavors. Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers a delightful challenge with a rewarding outcome.
Ingredients
175 g gingersnap cookies (to make 1¾ cups of crumbs)
5 tbsp butter, melted
1¼ cups pumpkin puree
12 oz cream cheese (1½ packages)
1 cup brown sugar
3 eggs
2 tbsp flour
2 tsp orange zest
1 tsp ginger
1 tsp cinnamon
½ tsp allspice
1½ cups heavy cream
2 tbsp sugar
Instructions
Preheat the oven to 350° F. Lightly spray a 9″ pie plate with non-stick spray.
In a food processor, blend gingersnap cookies until fine crumbs form. Transfer crumbs to a mixing bowl, add melted butter, and mix well. Press the crumb mixture into the pie plate. Bake for 5 minutes.
In the food processor, combine pumpkin puree, softened cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice. Blend until smooth, scraping down the sides as needed.
Transfer the mixture to a saucepan and cook over medium-low heat for 5-7 minutes, stirring constantly, until it thickens. Pour the filling into the crust.
Bake for 20 minutes or until the pie sets but jiggles slightly in the center. If too jiggly, bake a few more minutes. Let cool, then refrigerate to chill.
For the whipped cream: In a stand mixer, whip the heavy cream until it thickens. Add sugar and continue to beat until stiff peaks form. Serve on or alongside the pie.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450