Irresistible Pumpkin Cheese Pie w Gingersnap Crust Recipe

 

As the crisp autumn air sweeps in, and leaves turn golden, there’s something utterly magical about the season that makes me crave cozy desserts. It’s a time for pumpkins, spices, and the comfort of homemade goodness. I fondly remember baking with my grandmother during the fall; the sweet, spicy aroma of pumpkin pie wafting through her kitchen still brings a smile to my heart. Today, I want to share my cherished recipe for Pumpkin Cheese Pie with Gingersnap Crust. This delightful pie combines creamy pumpkin filling with a spicy gingersnap crust, creating a harmonious dance of flavors that’s sure to wrap you in warmth, just like those childhood memories.

Why You’ll Love This Recipe

• Easy to Make: Perfect for beginners, this pie comes together quickly!
• Deliciously Unique: The gingersnap crust adds a delightful twist to traditional pumpkin pies.
• Seasonal Perfection: Embrace autumn flavors with every bite.
• Impressive Presentation: Sure to be the star of your Thanksgiving table or any autumn gathering.
• Leftovers, Please! It keeps well, making it perfect for snacks and desserts all week.

Ingredients

This list includes all the ingredients you’ll need to whip up your pie, and I promise it’s worth every minute spent in the kitchen!

• For the Gingersnap Crust:
  • 2 cups gingersnap cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
• For the Pumpkin Cheese Filling:
  • 1 (8 oz) package cream cheese, softened
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1/4 cup heavy cream

Note: Make sure the cream cheese is softened; it mixes better and will ensure a smooth filling!

Step-by-Step Instructions

Let’s get that cozy vibe going and create a pie that will fill your home with wonderful autumn aromas!

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). A warm oven is essential for a perfectly baked pie.
2. Make the Gingersnap Crust: In a medium bowl, combine the gingersnap crumbs, sugar, melted butter, and salt. Mix until everything is well combined—it should feel like damp sand.
3. Press it into the Pan: Lightly grease a 9-inch pie dish. Pour the gingersnap mixture into the dish and use your fingers or the back of a measuring cup to firmly press it into the bottom and up the sides. You want it nice and compact!
4. Bake the Crust: Pop the pie crust in the oven and bake it for about 10 minutes, just until it’s set. You’ll see that lovely, golden color starting to form. Remove it from the oven and let it cool slightly while you prepare the filling.
5. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the pumpkin puree, sugar, vanilla, cinnamon, nutmeg, and ginger. Mix until everything is well blended.
6. Add Eggs and Cream: Beat in the eggs one at a time, making sure not to overmix. Then add the heavy cream and mix just until combined. Remember, overmixing can lead to a dense filling!
7. Pour and Bake: Pour the pumpkin cheese filling into the cooled gingersnap crust. Smooth it out with a spatula if you like. Bake for 40-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
8. Cool it Down: Once baked, remove from the oven and let it cool on the counter. The pie will continue to set as it cools. After about an hour, transfer it to the refrigerator to chill for at least 2 hours before serving.

You did it! You’ve created a wonderfully cozy Pumpkin Cheese Pie with Gingersnap Crust that’s just waiting for your loved ones to take a bite.

Pro Tips & Variations

If you’re feeling adventurous or just want to give this pie a little twist, here are some fun pro tips:

• Spice it Up: Add a dash of clove or allspice for an extra layer of flavor!
• Sweeten with Maple: Swap out granulated sugar for maple syrup for a deeper, richer sweetness.
• Healthier Alternatives: Use whole wheat gingersnap cookies for the crust, and opt for a sugar substitute if you’re watching your sugar intake.
• Top it Off: Serve with homemade whipped cream or a drizzle of caramel sauce for an indulgent treat.

Serving Suggestions

This lovely pie is a showstopper! I like to serve it at room temperature with a dollop of freshly whipped cream and perhaps a sprinkle of nutmeg or cinnamon. Imagine how gorgeous it looks on your holiday table alongside a warm cup of spiced apple cider or a rich, dark roast coffee. If you have any leftovers (though it’s hard to believe you will!), it pairs wonderfully with a scoop of vanilla ice cream for a late-night snack on the couch.

Storage Tips

You’ll want to savor every slice, but in case you have some left, here’s how to keep your Pumpkin Cheese Pie fresh:

• Refrigerate: Cover the pie with plastic wrap or foil and refrigerate it for up to 5 days.
• Freeze: For longer storage, wrap individual slices in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Just remember to let them thaw overnight in the fridge before serving.
• Reheat: Gently reheat individual slices in the microwave for 15-20 seconds or serve it cold right out of the fridge—both are delicious!

Can I use fresh pumpkin instead of canned?

Absolutely! If you have the time, roasting and pureeing fresh pumpkin adds a lovely flavor. Just make sure your puree is smooth and not too watery for the filling.

What can I use instead of cream cheese?

If you need a dairy-free option, you can use a vegan cream cheese substitute or silken tofu blended until smooth, though the flavor and texture will be slightly different.

Can I use store-bought gingersnap cookies for the crust?

Definitely! In fact, using store-bought gingersnap cookies makes the whole process even easier. Just crush them up and carry on with the recipe!

Is this pie suitable for Thanksgiving?

Oh, yes! This pie is perfect for Thanksgiving. It adds a unique twist to the traditional dessert table and is sure to impress your guests!

Conclusion

And there you have it—your very own Pumpkin Cheese Pie with Gingersnap Crust! I hope the process brings back some cozy memories of your own. I’d love to hear how it turns out for you, so don’t be shy—leave a comment or share your baking experience! Let’s keep the autumn spirit alive, one slice at a time.