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Pumpkin Cheese Pie with Gingersnap Crust

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  • Author: Amy
  • 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.