Go Back
–+ servings
Print Pin
5 from 1 vote

Pumpkin Cheese Pie with Gingersnap Crust

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Baking Time 20 minutes
Servings 8 servings

Ingredients

  • 175 g gingersnap cookies to make 1¾ cups
  • 5 tbsp butter melted
  • 1¼ cups pumpkin puree
  • 12 oz cream cheese or 1 ½ pkgs.
  • 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. Lightly spray a 9" pie plate with non-stick spray and set aside.
  • Break the gingersnap cookies into a food processor. Blend the gingersnaps until fine crumbs. Transfer the crumbs to a mixing bowl. Add the melted butter and mix well. Press the gingersnap crumb mixture into the pie plate. Bake for 5 minutes then set aside while making the filling.
  • In a food processor add the pumpkin puree, softened cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice. Blend the ingredients together until smooth, stopping to scrape down the sides occasionally. Once the filling is fully blended, transfer to a medium saucepan.
  • Place the saucepan over medium low heat. Cook for 5 to 7 minutes while stirring constantly until the filling begins to thicken. Use a heat resistant spatula to continually stir and scrape the filling from the bottom of the pan. When you begin to see the filling start to thicken and clump together, immediately pour it into the crust.
  • Bake the pumpkin cheese pie at 350 deg F for 20 minutes. Check that the pie is set. It should jiggle only slightly in the middle. If the filling is very jiggly continue to bake for another couple of minutes. Remove the pie and let cool on a rack. Once cooled, transfer the pie to the fridge to chill.
  • Prepare whipped cream to serve. Add the heavy cream to the bowl of a stand mixer fitted with a whip attachment. Whip the cream on high speed until it begins to thicken. Add the sugar and continue beating until the whipped cream has stiff peaks. 
  • If desired, you can pipe the whipped cream onto the pie and serve the extra on the side. Otherwise, spoon the whipped cream on each slice. Enjoy!