Pumpkin Cheese Pie with Gingersnap Crust
Indulge in the comforting flavors of autumn with this delightful Pumpkin Cheese Pie with Gingersnap Crust. This creamy dessert combines rich pumpkin puree and velvety cream cheese for a luscious filling, all nestled in a crunchy gingersnap crust that adds the perfect spice and texture. Ideal for fall gatherings, Thanksgiving, or simply a cozy evening at home, this pie beautifully marries tradition with innovation, making it an instant favorite. Each slice is a warm embrace that invites you to savor the season’s best flavors, ensuring every gathering feels special and memorable.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 175g gingersnap cookies
- 5 tbsp melted butter
- 1¼ cups pumpkin puree
- 12 oz cream cheese
- 1 cup brown sugar
- 3 eggs
- 2 tbsp flour
- 2 tsp orange zest
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp allspice
- 1½ cups heavy cream
- 2 tbsp sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a 9" pie plate.
- Crush gingersnap cookies in a food processor until fine crumbs form. Mix with melted butter, then press into the bottom of the pie plate to form the crust.
- In a saucepan over medium-low heat, combine pumpkin puree, cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice. Cook while stirring until thickened (about 5 minutes).
- Pour the filling into the prepared crust and bake for approximately 20 minutes until it jiggles slightly in the center.
- Allow cooling at room temperature before refrigerating for at least 2 hours to set.
- Whip heavy cream with sugar until soft peaks form and serve atop each slice.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg