Pumpkin Cheese Pie with Gingersnap Crust: Easy Fall Delight
Enjoy a deliciously creamy pumpkin cheese pie with a crunchy gingersnap crust, perfect for fall.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups gingersnap crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine gingersnap crumbs and melted butter; press into the bottom of a pie pan.
- In another bowl, beat cream cheese until smooth; add pumpkin puree, sugar, eggs, vanilla, and spices.
- Pour the filling into the crust and spread evenly.
- Bake for 50-60 minutes until the center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Serve with whipped cream for an extra treat.
- Try adding a pinch of cloves for an additional spice kick.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg