Description
A rich and creamy pumpkin cheese pie with a delightful gingersnap crust, perfect for autumn gatherings.
Ingredients
- 175 g gingersnap cookies (to make 1¾ cups)
- 5 tbsp butter (melted)
- 1¼ cups pumpkin puree
- 12 oz cream cheese (or 1 ½ packages)
- 1 cup brown sugar
- 3 eggs
- 2 tbsp flour
- 2 tsp orange zest
- 1 tsp ginger
- 1 tsp cinnamon
- ½ tsp allspice
- 1½ cups heavy cream
- 2 tbsp sugar
Instructions
- Preheat the oven to 350°F and spray a 9-inch pie plate with non-stick spray.
- Break gingersnap cookies into a food processor and blend until fine crumbs form. Mix in melted butter and press into the pie plate.
- Bake the crust for 5 minutes and set it aside to cool.
- For the filling, blend pumpkin puree, softened cream cheese, brown sugar, eggs, flour, orange zest, ginger, cinnamon, and allspice until smooth.
- Transfer filling to a saucepan over medium-low heat, stirring for 5 to 7 minutes until thickened.
- Pour filling into cooled crust and bake for 20 minutes, until the center jiggles slightly.
- Allow the pie to cool and chill in the fridge.
- For the topping, whip heavy cream until thick, adding sugar until stiff peaks form.
- Pipe or spoon whipped cream onto the pie just before serving.
Notes
Serve chilled with fresh whipped cream, garnished with orange zest or cinnamon.
