Description
A creamy pumpkin and cream cheese filling in a spiced gingersnap crust, perfect for autumn gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Combine gingersnap crumbs, granulated sugar, and melted butter. Press firmly into a 9-inch pie dish.
- Bake crust for 8 minutes. Remove and let cool slightly.
- Beat cream cheese until smooth. Add pumpkin, brown sugar, eggs, vanilla, spices, and salt. Mix until well combined.
- Gradually add heavy cream while mixing until filling is smooth and creamy.
- Pour filling into prepared crust. Bake for 40-45 minutes until center is set but still slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.