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
Scale
- 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