Why You’ll Love This Recipe
This pie offers the best of both worlds: the classic flavor of pumpkin pie and the smooth richness of cheesecake. The gingersnap crust adds a zesty spice, perfectly complementing the creamy filling. Whether you’re serving it for Thanksgiving or any autumn gathering, this pie will surely be a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 175g gingersnap cookies (about 1¾ cups)
- 5 tbsp butter, melted
- 1¼ cups pumpkin purée
- 8 oz cream cheese, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tbsp all-purpose flour
- 1 tsp orange zest
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- Whipped cream (for serving)
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- For the crust, place the gingersnap cookies in a food processor and blend into fine crumbs. Combine the crumbs with melted butter and press the mixture into the base of the pie dish. Bake for 5 minutes and set aside.
- For the filling, in a food processor, blend together the pumpkin purée, cream cheese, brown sugar, eggs, flour, orange zest, and spices until smooth.
- Transfer the mixture to a saucepan and cook over medium-low heat for 5-7 minutes, stirring constantly until the filling thickens. Once thickened, pour it into the cooled crust.
- Bake for 20 minutes, checking to ensure the filling is set (it should jiggle slightly in the center). If not, bake for another 2-3 minutes.
- Let the pie cool on a rack and then refrigerate for several hours to chill.
- Serve with freshly whipped cream.
Servings and Timing
- Servings: 8
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes (plus chilling time)
Variations
- Add nuts: For extra crunch, sprinkle chopped pecans or walnuts over the crust before baking.
- Swap the spices: Experiment with different spice combinations like cardamom or cloves for a unique flavor.
- Vegan Version: Use dairy-free cream cheese and swap the eggs for a flaxseed mixture or aquafaba.
Storage/Reheating
- Refrigerate: Store the pie in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the pie for up to a month. Let it thaw in the refrigerator before serving.
FAQs
Can I use a store-bought crust for convenience?
Yes, you can use a pre-made gingersnap crust if you’re short on time.
Can I make this pie ahead of time?
Yes, this pie can be made a day or two ahead and stored in the fridge until ready to serve.
Can I use fresh pumpkin instead of canned purée?
Yes, you can use homemade pumpkin purée, but make sure it’s well strained to avoid excess moisture.
How do I know when the pie is fully set?
The center should be slightly jiggly but firm. If it’s too wobbly, it needs more time in the oven.
How should I serve the pie?
Top with freshly whipped cream or a drizzle of caramel for added sweetness.
Can I use a different type of cookie for the crust?
Gingersnap cookies give a spiced, zesty flavor, but you can also try using graham crackers or even shortbread for a different base.
What can I do if the filling becomes too thick?
If the filling is too thick before baking, add a tablespoon or two of milk to loosen it.
Can I make this gluten-free?
Use gluten-free gingersnap cookies or substitute with gluten-free cookie crumbs for the crust.
Can I add chocolate to the filling?
Yes, you could add melted chocolate for a rich twist.
How do I prevent the pie from cracking?
Avoid overbaking and allow it to cool gradually at room temperature before refrigerating.
Conclusion
This Pumpkin Cheese Pie with Gingersnap Crust is the ultimate dessert for pumpkin lovers, with its creamy filling and flavorful spiced crust. It’s a delicious and easy-to-make dessert that’s perfect for any autumn gathering or holiday meal. Whether you’re a fan of traditional pumpkin pie or seeking something a little different, this pie will surely become a fall favorite!
Pumpkin Cheese Pie with Gingersnap Crust
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert, Holiday Treat
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Cheese Pie with Gingersnap Crust combines the rich, creamy texture of cheesecake with the classic flavor of pumpkin pie. Topped with a zesty, spiced gingersnap crust, this fall-inspired dessert is a delicious twist on traditional pumpkin pie. Perfect for Thanksgiving or any autumn celebration, it’s sure to impress your guests with its warm flavors and creamy texture.
Ingredients
- 175g gingersnap cookies (about 1¾ cups)
- 5 tbsp butter, melted
- 1¼ cups pumpkin purée
- 8 oz cream cheese, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tbsp all-purpose flour
- 1 tsp orange zest
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- Whipped cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- For the crust, place the gingersnap cookies in a food processor and blend into fine crumbs. Mix the crumbs with melted butter and press the mixture into the bottom of the pie dish. Bake for 5 minutes and set aside to cool.
- For the filling, blend the pumpkin purée, cream cheese, brown sugar, eggs, flour, orange zest, and spices in a food processor until smooth.
- Transfer the mixture to a saucepan and cook over medium-low heat for 5-7 minutes, stirring constantly until the filling thickens.
- Pour the thickened filling into the cooled crust.
- Bake for 20 minutes, checking that the filling is set (it should jiggle slightly in the center). If not, bake for another 2-3 minutes.
- Let the pie cool on a rack, then refrigerate for several hours to chill.
- Serve with freshly whipped cream.
Notes
- For added crunch, sprinkle chopped pecans or walnuts over the crust before baking.
- You can experiment with different spices like cardamom or cloves for a unique flavor.
- For a vegan version, use dairy-free cream cheese and swap eggs for a flaxseed mixture or aquafaba.
- If the filling becomes too thick, add a tablespoon or two of milk to loosen it.
