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Pumpkin Cheese Pie with Gingersnap Crust

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A creamy pumpkin cheese pie with a spiced gingersnap crust, blending pumpkin puree, cream cheese, and warm spices for a flavorful fall dessert.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 1 cup pumpkin puree
  • 8 ounces cream cheese, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice

Instructions

  1. Preheat oven to 350°F (175°C). Lightly spray a 9-inch pie plate with non-stick spray and set aside.
  2. In a food processor, pulse gingersnap cookies until fine crumbs form. Transfer crumbs to a mixing bowl and stir in melted butter until combined.
  3. Press the gingersnap crumb mixture evenly into the bottom and up the sides of the pie plate.
  4. Bake the crust for 5 minutes, then remove from oven and set aside.
  5. In a food processor, combine pumpkin puree, softened cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice. Blend until smooth, scraping down sides as needed.
  6. Pour the filling into the pre-baked gingersnap crust and smooth the top.
  7. Bake the pie at 350°F for about 45-50 minutes, or until the filling is set and slightly puffed.
  8. Remove from oven and allow to cool completely before serving.
  9. Optional: Serve with whipped cream piped on top or on the side.

Notes

For best results, use softened cream cheese and freshly crushed gingersnaps for the crust. The orange zest adds a bright note that complements the warm spices. Allow the pie to cool fully to set the filling properly.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-cheese-pie-gingersnap-crust/