Pumpkin Cream Cheese Pie
This delightful Pumpkin Cream Cheese Pie combines warm pumpkin flavors with a creamy texture, nestled in a delicious gingersnap crust, creating a perfect autumn dessert.
Ingredients
For the crust
- 1.5 cups finely crushed gingersnaps These provide a sweet, spiced base.
- 2 Tbsp. granulated sugar A touch of sweetness to enhance the gingersnaps.
- 5 Tbsp. butter, melted Adds richness and helps bind the crust.
For the filling
- 1 cup heavy cream Essential for luscious whipped cream.
- 2 8-oz. blocks cream cheese, softened Provides creamy texture and tangy flavor.
- 1 15-oz. can pumpkin puree The smooth filling representing fall flavors.
- 1 cup powdered sugar Adds sweetness to the cream cheese mixture.
- 1 tsp. pure vanilla extract Enhances the overall flavor of the pie.
- 1 tsp. cinnamon A warm spice completing the autumn profile.
- 0.5 tsp. ground nutmeg Adds a cozy hint of nutmeg goodness.
- 0.25 tsp. kosher salt Balances the sweet flavors beautifully.
For the topping
- whipped cream Light and fluffy topping.
- roughly crushed gingersnaps For added crunch and visual appeal.
Instructions
Preparation
- In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until the mixture resembles wet sand.
- Pour the mixture into an 8-inch springform pan. Pat it into an even layer to form a sturdy crust.
- In a medium bowl, beat heavy cream to stiff peaks.
- In a large bowl, beat cream cheese until light and fluffy. Add in pumpkin puree and beat until no lumps remain.
- Add in powdered sugar and mix until smooth. Then incorporate vanilla, cinnamon, nutmeg, and salt.
- Gently fold in the whipped cream until just combined.
- Pour the mixture over the crust and smooth the top with an offset spatula.
Chilling
- Refrigerate until set for at least four hours, or overnight.
Serving
- Just before serving, add a dollop of whipped cream and sprinkle with crushed gingersnaps.
Notes
This pie can be made gluten-free by substituting gingersnaps with gluten-free cookies. For a healthier option, consider low-fat cream cheese and Greek yogurt.