Pumpkin Cheese Pie with Gingersnap Crust

Introduction

Delight in the festive flavors of this Pumpkin Cheese Pie with Gingersnap Crust! Combining creamy pumpkin filling with a spiced gingersnap crust, this dessert is perfect for fall gatherings, Thanksgiving celebrations, or any time you crave a seasonal treat. It’s a delicious twist on classic pumpkin pie that’s sure to impress!

Why You’ll Love This Recipe

• Unique Flavor: A delightful blend of pumpkin and cream cheese for a creamy texture.
• Easy to Make: Simple steps with minimal ingredients.
• Make-Ahead: Perfect for preparing in advance for special occasions.
• Crowd-Pleaser: A fun twist on traditional pumpkin pie that everyone will love.

Ingredients

For the Gingersnap Crust

• 1 ½ cups gingersnap cookie crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Pumpkin Cheese Filling

• 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt

Instructions

I. Prepare the Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a medium bowl, combine gingersnap crumbs, sugar, and melted butter. Mix until well combined.
3. Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
4. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes. Remove and let cool.

II. Make the Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add Pumpkin and Sugar: Mix in the pumpkin puree and sugar until well combined.
3. Incorporate Remaining Ingredients: Add sour cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.

III. Assemble the Pie

1. Pour Filling into Crust: Pour the pumpkin cheese filling into the cooled gingersnap crust.
2. Smooth the Top: Use a spatula to smooth the top of the filling.

IV. Bake the Pie

1. Bake: Bake in the preheated oven for 45-50 minutes, or until the filling is set and the edges are slightly puffed.
2. Cool: Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight for best flavor.

V. Serve

• Slice and serve chilled, optionally topped with whipped cream or a sprinkle of cinnamon.

Tips for Success

• Gingersnap Cookies: For a stronger flavor, use a high-quality gingersnap cookie.
• Cream Cheese: Make sure the cream cheese is softened for easier mixing.
• Chilling: Chilling the pie enhances the flavors and helps it set properly.

Recipe Variations

• Add Spice: For extra warmth, add a pinch of cloves or allspice to the filling.
• Nutty Crust: Mix in some finely chopped pecans or walnuts into the crust for added texture.

Serving Suggestions

• Pair with whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for an indulgent treat.
• Serve alongside a hot cup of spiced cider or coffee.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: The pie can be frozen before or after baking. Wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Special Equipment

• Pie Dish: A 9-inch pie dish is ideal for this recipe.
• Mixing Bowl: For combining the filling ingredients.

FAQ

• Can I use fresh pumpkin instead of canned?
  Yes, just ensure it’s well-cooked and pureed for the best consistency.
• Can I make this pie ahead of time?
  Absolutely! This pie is great made a day or two in advance.
• Is this recipe suitable for gluten-free diets?
  You can use gluten-free gingersnap cookies for a gluten-free version.

Preparation Time

• 15 minutes for preparing the crust and filling.

Cook Time

• 50 minutes for baking.

Total Time

• 1 hour and 5 minutes (including prep and cook time).

Nutrition Information (per slice, assuming 8 servings)

• Calories: 290
• Protein: 4g
• Carbohydrates: 36g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 200mg
• Fiber: 1g
• Sugar: 18g

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Closing Notes

Have you tried this Pumpkin Cheese Pie with Gingersnap Crust? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious creations and check back for more tasty recipes.