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.
