Pumpkin Cheese Pie with Gingersnap Crust
Indulge in the deliciousness of Pumpkin Cheese Pie with Gingersnap Crust, a perfect dessert for any occasion. This unique twist on traditional pumpkin pie features a creamy pumpkin filling enriched with cream cheese, all nestled in a crunchy gingersnap crust. The combination of rich flavors and smooth textures makes it an irresistible choice for Thanksgiving gatherings or cozy dinners at home. Plus, it’s easy to prepare, making it suitable for bakers of all skill levels. Serve it chilled with freshly whipped cream or your favorite toppings to elevate this comforting dessert experience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 175 g gingersnap cookies
- 5 tbsp butter (melted)
- 1¼ cups pumpkin puree
- 12 oz cream cheese
- 1 cup brown sugar
- 3 eggs
- 2 tbsp flour
- 2 tsp orange zest
- 1 tsp ginger
- 1 tsp cinnamon
- ½ tsp allspice
- 1½ cup heavy cream
- 2 tbsp sugar
Instructions
- Preheat oven to 350°F and lightly spray a 9-inch pie plate.
- For the gingersnap crust: Blend gingersnap cookies into fine crumbs, mix with melted butter, and press into the pie plate. Bake for 5 minutes.
- For the filling: Combine pumpkin puree, cream cheese, brown sugar, eggs, flour, orange zest, and spices in a food processor until smooth. Cook in a saucepan over medium-low heat until thickened.
- Pour filling into the crust and bake for 20 minutes until slightly jiggly in the center.
- Allow cooling before refrigerating.
- Prepare whipped cream and serve atop each slice.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg