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Pumpkin Cheese Pie with Gingersnap Crust

Creamy Pumpkin Cheese Pie with Gingersnap Crust Delight

This pumpkin cheese pie with gingersnap crust is a creamy, spiced, and delightful dessert perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Course Desserts
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Food Processor
  • Mixer
  • 9-inch Pie Plate
  • medium saucepan

Ingredients
  

For the Gingersnap Crust

  • 20 cookies Gingersnap Cookies Feel free to substitute with other crunchy ginger cookies.
  • 5 tablespoons Butter Melted; coconut oil can be used for a dairy-free option.

For the Creamy Filling

  • 1¼ cups Pumpkin Purée Fresh purée offers a fresher taste if desired.
  • 12 ounces Cream Cheese Make sure it’s softened to blend smoothly.
  • 1 cup Brown Sugar Dark brown sugar enhances flavor.
  • 3 units Eggs Ensure they’re at room temperature for even blending.
  • 2 tablespoons Flour Substitute with almond flour for a gluten-free option.
  • 2 teaspoons Orange Zest Brightens the filling with a hint of freshness.
  • 1 teaspoon Ground Ginger Adjust to your spice preference.
  • 1 teaspoon Cinnamon Adjust to your spice preference.
  • ½ teaspoon Allspice Adjust to your spice preference.

For the Whipped Cream

  • 1½ cups Heavy Cream Opt for non-dairy whipped cream for a vegan alternative.
  • 2 tablespoons Sugar Confectioners' sugar can create a smoother texture.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and spray a 9-inch pie plate with non-stick spray.
  • In a food processor, crush the gingersnap cookies until they form fine crumbs. Mix in melted butter until it resembles wet sand.
  • Transfer the crust mixture into the prepared pie plate, pressing it firmly into the bottom and up the sides.
  • Bake the crust in the preheated oven for 5 minutes, then remove and let it cool on a wire rack.
  • In the food processor, combine the pumpkin purée, softened cream cheese, brown sugar, eggs, flour, orange zest, and spices. Blend until smooth.
  • Transfer the filling mixture into a medium saucepan and cook over medium-low heat, stirring continuously for about 5 to 7 minutes, until thickened.
  • Pour the thickened filling into the cooled gingersnap crust and bake for 20 minutes until slightly jiggly in the center.
  • Allow your pie to cool on a wire rack for about an hour, then refrigerate for at least 2 hours to chill completely.
  • Prepare the whipped cream by beating heavy cream on medium speed and gradually adding the sugar until stiff peaks form.
  • Slice your chilled pie and serve with whipped cream on top, sprinkling a bit of nutmeg for garnish.

Notes

For best results, ensure cream cheese is softened, mix filling well, and carefully monitor baking time.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 180mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword Autumn Recipe, Creamy Pie, Fall Dessert, Gingersnap Crust, Pumpkin Cheese Pie, Thanksgiving Pie
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