Description
Creamy pumpkin cheese pie delights palates with its spiced gingersnap crust, blending classic autumn flavors into one irresistible dessert. Guests will savor each rich, silky slice that merges traditional cheesecake smoothness with seasonal pumpkin warmth.
Ingredients
Scale
- 12 oz (340 g) cream cheese, softened
- 1¼ cups (300 g) pumpkin puree
- 3 large eggs
- 1 cup (220 g) brown sugar
- 2 tbsps (30 ml) flour
- 1 tsp ginger
- 1 tsp cinnamon
- 2 tsps orange zest
- ½ tsp allspice
- 175 g (1¾ cups) gingersnap cookies
- 5 tbsps butter, melted
- 1½ cups heavy cream
- 2 tbsps sugar
Instructions
- Prepare Crust: Pulverize gingersnap cookies into fine crumbs, blend with melted butter, and press evenly into a 9-inch pie dish coated with cooking spray. Bake at 350°F for 5 minutes to set, then cool completely.
- Create Filling: In a food processor, combine pumpkin puree, cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice. Blend until smooth, ensuring no lumps remain.
- Cook Filling: Transfer mixture to a saucepan and simmer over medium-low heat, stirring continuously for 5-7 minutes until slightly thickened and velvety.
- Bake Pie: Pour the warm filling into the pre-baked gingersnap crust. Bake at 350°F for approximately 20 minutes, watching for a subtle center jiggle that signals perfect doneness.
- Chill and Finish: Remove pie from oven and allow to cool completely at room temperature. Refrigerate to firm texture and intensify flavors. Whip heavy cream with sugar until stiff, glossy peaks form.
- Serve: Present the chilled pie with a luxurious dollop of freshly whipped cream, either atop or alongside the dessert.
Notes
- Crust Crunch Tip: Use crisp gingersnap cookies for maximum flavor and ensure they’re finely ground to create a smooth, compact base.
- Temperature Precision: Monitor oven heat carefully; consistent 350°F ensures even baking and prevents filling from cracking or burning.
- Filling Smoothness Strategy: Scrape food processor sides during blending to guarantee uniform texture without lumpy patches.
- Chilling Secret: Refrigerate pie for at least 4 hours before serving to allow flavors to meld and achieve perfect slice-able consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 380
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg