Description
Indulge in the delightful flavors of Pumpkin Cheese Pie with Gingersnap Crust, a perfect dessert that combines creamy pumpkin and rich cream cheese atop a crunchy, spiced gingersnap crust. This exquisite pie is ideal for any occasion, from festive holiday gatherings to cozy family dinners. With its smooth filling and perfectly balanced spices, it promises to be a showstopper at your table, leaving guests wanting more. Whether served plain or dressed up with toppings like whipped cream or caramel drizzle, this pie is sure to impress.
Ingredients
Scale
- 175 g gingersnap cookies
- 5 tbsp butter (melted)
- 1¼ cups pumpkin puree
- 12 oz cream cheese (softened)
- 1 cup brown sugar
- 3 eggs
- 2 tbsp flour
- 2 tsp orange zest
- 1 tsp ginger
- 1 tsp cinnamon
- ½ tsp allspice
Instructions
- Preheat oven to 350°F and lightly spray a 9-inch pie plate.
- Blend gingersnap cookies in a food processor until fine crumbs form. Mix with melted butter and press into the pie plate. Bake for 5 minutes.
- Combine pumpkin puree, cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice in the food processor until smooth.
- Cook the filling in a medium saucepan over medium-low heat for about 5-7 minutes until thickened.
- Pour filling into the crust and bake for approximately 20 minutes or until slightly jiggly in the center.
- Cool on a rack then chill in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg