Description
Indulge in the delightful flavors of Pumpkin Cheese Pie with Gingersnap Crust, a perfect dessert for autumn gatherings or holiday celebrations. This luscious pie features a creamy pumpkin filling rich with spices, harmonizing beautifully with a crunchy gingersnap crust. Simple to prepare and visually stunning, it’s sure to impress your guests and keep them coming back for seconds. Whether served plain or topped with whipped cream, this pie brings warmth and joy to any occasion.
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" pie plate.
- In a food processor, blend gingersnap cookies into fine crumbs. Combine with melted butter and press into the pie plate. Bake for 5 minutes.
- Blend pumpkin puree, cream cheese, brown sugar, eggs, flour, orange zest, and spices in the food processor until smooth. Transfer to a saucepan and cook over medium-low heat for 5-7 minutes until thickened.
- Pour filling into the crust and bake for about 20 minutes until slightly jiggly in the center. Cool before refrigerating.
- Whip heavy cream with sugar until stiff peaks form. Serve slices topped with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg