Description
A creamy pumpkin cheesecake pie with a spiced gingersnap crust, topped with a tangy rhubarb and lavender compote.
Ingredients
Scale
For the Crust:
- 2 cups gingersnap cookie crumbs
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 cups diced rhubarb
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon dried culinary lavender
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F. Mix gingersnap crumbs with melted butter and press into a 9-inch pie dish. Bake for 8 minutes, then cool.
- Beat cream cheese until smooth. Add pumpkin, sugar, eggs, vanilla, and spices. Mix until well combined.
- Pour filling into crust. Bake for 35-40 minutes until set. Cool completely, then refrigerate for at least 4 hours.
- For compote: Combine rhubarb, water, sugar, and lavender in a saucepan. Simmer for 15 minutes until rhubarb is soft. Cool before serving over pie.
Notes
You can customize the seasonings to taste.