Pumpkin Cheese Pie with Gingersnap Crust
Indulge in the warm, comforting flavors of our Pumpkin Cheese Pie with Gingersnap Crust! This delightful dessert marries creamy pumpkin filling with a crunchy gingersnap base, making it a perfect choice for fall gatherings and holiday celebrations. With its rich texture and inviting spices, this pie is not only easy to prepare but also visually stunning, sure to impress your guests. Top it off with freshly whipped cream or a drizzle of caramel for an extra touch of sweetness. This recipe is versatile and can easily become a favorite at any festive occasion!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- 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
Instructions
- Preheat your oven to 350°F and lightly spray a 9-inch pie plate.
- Crush gingersnap cookies in a food processor until fine crumbs form. Mix with melted butter and press into the pie plate. Bake for 5 minutes.
- In the food processor, blend pumpkin puree, cream cheese, brown sugar, eggs, flour, orange zest, and spices until smooth.
- Cook the mixture in a saucepan over medium-low heat until thickened (about 5-7 minutes), stirring constantly.
- Pour the filling into the crust and bake for about 20 minutes until set.
- Cool on a rack before refrigerating to chill completely.
Nutrition
- Serving Size: 1 slice (approximately 112g)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg