Description
Indulge in the creamy richness of Pumpkin Cheese Pie with Gingersnap Crust, a delightful dessert that combines the warm flavors of pumpkin and spices with the crunchy goodness of gingersnap cookies. Perfect for any occasion, this pie is not only easy to prepare but also visually stunning, making it a showstopper at gatherings. The smooth filling pairs beautifully with a dollop of homemade whipped cream, creating a harmonious blend of flavors and textures that will impress your family and friends. Whether it’s a cozy family dinner or a festive holiday celebration, this delectable dessert is sure to become a favorite.
Ingredients
- 175 g gingersnap cookies
- 5 tbsp butter (melted)
- 1¼ cups pumpkin puree
- 12 oz cream cheese
- 1 cup brown sugar
- 3 eggs
- 2 tbsp flour
- 2 tsp orange zest
- 1 tsp ginger
- 1 tsp cinnamon
- ½ tsp allspice
- 1½ cup heavy cream
- 2 tbsp sugar
Instructions
- Preheat the oven to 350°F and prepare a 9" pie plate with non-stick spray.
- For the crust, blend gingersnap cookies into fine crumbs, mix with melted butter, press into the pie plate, and bake for 5 minutes.
- For the filling, combine pumpkin puree, softened cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice in a food processor until smooth.
- Heat the mixture in a saucepan over medium-low heat for 5–7 minutes until thickened. Pour into the crust.
- Bake for 20 minutes; it should jiggle slightly in the center. Cool before chilling in the fridge.
- To make whipped cream, whip heavy cream with sugar until stiff peaks form.
- Serve slices topped with whipped cream.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Ensure ingredients are at room temperature for a smoother filling. Feel free to substitute gingersnap cookies with graham crackers or chocolate cookies for an alternate flavor profile.