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Pumpkin Cheese Pie with Gingersnap Crust

Pumpkin Cheese Pie with Gingersnap Crust: A Cozy Fall Delight

This Pumpkin Cheese Pie with Gingersnap Crust is a delightful fall dessert with creamy pumpkin and rich cream cheese in a crunchy crust.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Gingersnap Cookies Provides a spicy and crunchy base; substitute with ginger spice cookies for a different flavor.
  • 6 tablespoons Butter (melted) Binds the cookie crumbs together; coconut oil can be used for a dairy-free version.
For the Filling
  • 15 ounces Pumpkin Purée Main filling ingredient; can substitute fresh cooked pumpkin.
  • 8 ounces Cream Cheese Adds rich, creamy texture; Neufchâtel can be used for a lighter option.
  • 1 cup Brown Sugar Sweetens the filling; coconut sugar can provide a less processed alternative.
  • 2 large Eggs Provides structure; no substitutes recommended.
  • 1 tablespoon Flour Thickens the filling; gluten-free flour blends can be used.
  • 1 tablespoon Orange Zest Adds fresh citrus note; can be omitted or replaced with lemon zest.
  • 1 teaspoon Spices (ginger, cinnamon, allspice) Essential for pumpkin flavor; adjust to taste.
  • 1 cup Heavy Cream Used for making whipped cream for serving; a dairy-free alternative can be used.

Equipment

  • Oven
  • Food Processor
  • mixing bowl
  • Pie Plate
  • Electric mixer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Pulse gingersnap cookies into fine crumbs. Mix with melted butter and press into a 9-inch pie plate. Bake for 5 minutes.
  2. In a food processor, blend pumpkin purée, softened cream cheese, brown sugar, and eggs. Add flour, orange zest, and spices, and blend until smooth. Heat in a saucepan for 5 to 7 minutes.
  3. Pour pumpkin filling into baked crust and spread evenly. Bake for approximately 20 minutes until slightly jiggly in the center.
  4. Allow pie to cool on a wire rack for at least 30 minutes. Cover and refrigerate for a couple of hours.
  5. Beat heavy cream with sugar until stiff peaks form. Spread over the chilled pie.
  6. Serve slices of the pie with whipped cream on top, paired with a hot beverage.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 250mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Soften cream cheese at room temperature for a smooth filling. Watch the pie closely to avoid overbaking. Chill pie for flavors to meld together.

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