Description
Creamy pumpkin cheese pie nestles into a spicy gingersnap crust, blending autumn’s warmth with rich, tangy cream cheese. Home bakers can savor this elegant dessert’s perfect balance of seasonal flavors and smooth, inviting texture.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 1¼ cups (300 grams) pumpkin puree
- 3 eggs
- 1 cup (220 grams) brown sugar
Spices and Flavor Enhancers:
- 2 teaspoons orange zest
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 2 tablespoons flour
Crust and Topping:
- 175 grams (1¾ cups) gingersnap cookies
- 5 tablespoons butter, melted
- 1½ cups heavy cream
- 2 tablespoons sugar
Instructions
- Set the oven temperature to 350°F and coat a 9-inch pie dish with cooking spray for effortless release.
- Pulverize gingersnap cookies in a food processor until they transform into fine, sandy crumbs.
- Mix the cookie crumbs with melted butter, ensuring a uniform consistency that will form a sturdy crust.
- Press the buttery crumb mixture firmly into the prepared pie dish, creating an even layer across the bottom and sides.
- Briefly bake the crust for 5 minutes to enhance its structural integrity, then remove and let cool.
- Combine pumpkin puree, cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice in the food processor.
- Blend the ingredients until a silky, homogeneous mixture develops, periodically scraping down the processor’s sides.
- Transfer the mixture to a saucepan and simmer over medium-low heat, stirring continuously for 5-7 minutes until it slightly thickens.
- Pour the warm, thickened pumpkin-cream cheese filling into the pre-baked gingersnap crust.
- Slide the pie into the oven and bake for approximately 20 minutes, watching for a subtle jiggle in the center that indicates perfect doneness.
- Remove the pie and allow it to cool completely at room temperature, which helps set the filling.
- Chill the pie in the refrigerator to further firm the texture and intensify the flavors.
- Whip heavy cream in a stand mixer until it begins to thicken, then gradually add sugar while continuing to beat.
- Whip until stiff, glossy peaks form, creating a luxurious topping for the chilled pie.
- Serve the pie with a generous dollop of freshly whipped cream, either atop or alongside the dessert.
Notes
- Tackle this recipe when you have extra time for baking and chilling.
- Gingersnap crumbs provide a spicy, crisp foundation that elevates the traditional pumpkin pie experience.
- Cooking the filling briefly on the stovetop helps develop deeper flavors and ensures a silky, smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg