The aroma of Pumpkin Cheese Pie with Gingersnap Crust wafts through the air like a warm hug from your grandma, inviting you to take a slice of autumn bliss. Picture this: creamy pumpkin filling mingling with rich cream cheese, all snuggled up in a crunchy gingersnap crust that makes each bite feel like a cozy sweater on a chilly day.
It’s the kind of dessert that can turn any gathering into a festive celebration, whether it’s Thanksgiving dinner or an impromptu weeknight treat. You’ll want to savor every mouthful and leave everyone begging for seconds. Trust me; this pie is so good it should come with its own fan club.
Why You'll Love This Recipe
- This Pumpkin Cheese Pie with Gingersnap Crust is easy to make, allowing you to impress guests without turning your kitchen into a disaster zone
- Its flavor combines the sweetness of pumpkin and spices with the tanginess of cream cheese for a delightful experience
- Visually stunning, it will steal the spotlight at any gathering
- Perfect for fall festivities or as a comforting treat year-round
Ingredients for Pumpkin Cheese Pie with Gingersnap Crust
Here’s what you’ll need to make this delicious dish:
- Gingersnap Cookies: These provide the crispy, spicy crust that forms the perfect base for our pie. Crush them finely for best results.
- Unsalted Butter: Melted butter helps hold the gingersnap crumbs together and adds richness to the crust.
- Pumpkin Puree: Use canned pumpkin puree for convenience or roast fresh pumpkins for a more homemade taste.
- Cream Cheese: Softened cream cheese gives the filling its rich texture, making every slice creamy and indulgent.
- Granulated Sugar: Sweetness is key here; sugar enhances all those lovely flavors in your pie.
- Ground Cinnamon: A classic spice that complements pumpkin beautifully, adding warmth and depth.
- Nutmeg: Just a pinch will elevate your pie’s flavor profile and evoke cozy fall feelings.
- Vanilla Extract: A splash of vanilla adds another layer of sweetness and complexity to the mix.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pumpkin Cheese Pie with Gingersnap Crust
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures your pie bakes evenly and beautifully.
Step 2: Prepare the Gingersnap Crust
In a mixing bowl, combine crushed gingersnap cookies and melted butter until well mixed. Press this mixture firmly into a pie dish to form an even crust. Make sure there are no gaps because no one likes crustless bites.
Step 3: Mix Your Filling
In another bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract. Mix until everything is well combined and creamy—like you just won an award for best pie maker.
Step 4: Pour Filling into Crust
Carefully pour the pumpkin cream cheese mixture into your prepared gingersnap crust. Use a spatula to spread it evenly so every slice gets equal love.
Step 5: Bake
Bake in your preheated oven for about 45-50 minutes or until set around the edges but still slightly wobbly in the center—think of it as doing yoga; it’s okay if it has some flexibility.
Step 6: Chill Before Serving
Remove from oven and let it cool at room temperature before refrigerating for at least two hours. Chilling allows the flavors to meld beautifully—like long-lost friends reuniting at a party.
Serve with whipped cream on top or simply enjoy as is! Each bite of this Pumpkin Cheese Pie with Gingersnap Crust will transport you straight to autumn heaven. Enjoy!
You Must Know
- This Pumpkin Cheese Pie with Gingersnap Crust is not just a dessert; it’s a conversation starter
- The creamy pumpkin filling combined with the spicy gingersnap crust creates an irresistible treat that will have your guests begging for the recipe
- Perfect for any fall gathering or holiday feast!
Perfecting the Cooking Process
To make this Pumpkin Cheese Pie with Gingersnap Crust, start by preparing the crust. Bake it until it’s golden brown, then let it cool while you whip up the luscious filling. This ensures every bite is perfectly balanced, from crust to creamy center.
Add Your Touch
Feel free to jazz up your Pumpkin Cheese Pie with Gingersnap Crust by adding spices like nutmeg or allspice for a little extra warmth. You can also substitute cream cheese with mascarpone for a richer flavor or add chocolate chips for a fun twist!
Storing & Reheating
Store leftover Pumpkin Cheese Pie with Gingersnap Crust in an airtight container in the refrigerator for up to five days. To enjoy it warm, pop individual slices in the microwave for about 15 seconds, and you’ll be savoring that cozy taste again!
Chef's Helpful Tips
- For a perfectly smooth filling, ensure your cream cheese is at room temperature before mixing
- A well-mixed filling prevents lumps and gives you that silky texture everyone loves
- Don’t skip cooling the crust; this helps maintain its crunchiness against the creamy filling
- And finally, let your pie chill overnight; this enhances flavors and improves sliceability!
The first time I made this Pumpkin Cheese Pie with Gingersnap Crust, my friends were skeptical—until they took their first bite. Their eyes widened, and suddenly I was their favorite chef! That moment made me realize how much joy homemade desserts can bring to gatherings.
FAQs :
What is a Pumpkin Cheese Pie with Gingersnap Crust?
A Pumpkin Cheese Pie with Gingersnap Crust is a delightful dessert that combines two beloved flavors: pumpkin and cream cheese. The gingersnap crust adds a spicy, crunchy texture that perfectly complements the creamy filling. This pie is often enjoyed during fall and holiday seasons, making it a popular choice for gatherings and celebrations.
How do I make the Gingersnap Crust for my Pumpkin Cheese Pie?
To create the gingersnap crust for your Pumpkin Cheese Pie, crush gingersnap cookies into fine crumbs. Combine these crumbs with melted butter and a bit of sugar. Press the mixture firmly into a pie pan to form an even layer. Bake it until golden brown, which enhances the flavor and provides stability for the creamy filling.
Can I make Pumpkin Cheese Pie with Gingersnap Crust ahead of time?
Yes, you can prepare your Pumpkin Cheese Pie with Gingersnap Crust in advance. Once baked, let it cool completely before refrigerating it. Ideally, you should enjoy this pie within three days to maintain its freshness. Just make sure to cover it well to prevent drying out or absorbing odors from the fridge.
What toppings go well with Pumpkin Cheese Pie?
You can top your Pumpkin Cheese Pie with a variety of delicious options. Whipped cream is a classic choice that adds lightness and sweetness. For an extra layer of flavor, consider adding caramel sauce or pecans on top. A sprinkle of cinnamon or nutmeg can also enhance the overall taste and presentation of your pie.
Conclusion for Pumpkin Cheese Pie with Gingersnap Crust :
In summary, the Pumpkin Cheese Pie with Gingersnap Crust is an irresistible dessert that balances creamy pumpkin filling with a spicy cookie crust. It’s perfect for festive occasions or cozy family dinners. By preparing this pie ahead of time, you can enjoy its rich flavors without any last-minute stress. Don’t forget to experiment with toppings like whipped cream or caramel sauce to elevate your dessert experience further!
Pumpkin Cheese Pie with Gingersnap Crust
- Total Time: 1 hour 10 minutes
- Yield: Serves about 8 slices 1x
Description
Pumpkin Cheese Pie with Gingersnap Crust is a creamy, dreamy dessert that beautifully captures the essence of fall. With its luscious pumpkin and cream cheese filling nestled in a spicy, crunchy gingersnap crust, each bite offers a delightful balance of flavors and textures. Perfect for Thanksgiving feasts or cozy gatherings, this pie is sure to impress your guests and leave them asking for seconds.
Ingredients
- 2 cups gingersnap cookies (about 30 cookies)
- 6 tbsp unsalted butter (melted)
- 1 cup pumpkin puree
- 8 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed gingersnap cookies and melted butter. Press firmly into a pie dish to form the crust.
- In another bowl, beat softened cream cheese until smooth. Mix in pumpkin puree, sugar, cinnamon, nutmeg, and vanilla until creamy.
- Pour the filling into the prepared crust and spread evenly.
- Bake for 45-50 minutes or until set around the edges but slightly wobbly in the center.
- Allow to cool at room temperature before refrigerating for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
