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Gingersnap Cream Cheese Pumpkin Pie

Gingersnap cream cheese pumpkin pie layers smooth cream cheese filling and warmly spiced pumpkin in a buttery gingersnap crust. Bake until the edges are set and the center jiggles slightly, then chill for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour 4 minutes
Cooling and chilling 6 hours
Total Time 7 hours 24 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2.5 cup gingersnap cookie crumbs finely crushed
  • 7 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cream cheese filling
  • 1 package (8 oz) cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg large
  • 0.5 tsp vanilla extract
Pumpkin filling
  • 1.5 cup pumpkin puree canned
  • 0.33 cup light brown sugar packed
  • 1 egg large
  • 0.5 cup evaporated milk
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.125 tsp ground nutmeg
  • 0.25 tsp kosher salt

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Stir the gingersnap cookie crumbs, melted unsalted butter, and granulated sugar together until evenly moistened.
  3. Press the crumb mixture firmly across the bottom and up the sides of a 9-inch deep-dish pie plate.
  4. Bake for 8–10 minutes, until fragrant and set.
  5. Cool the crust on a rack while preparing the fillings.
Make the cream cheese filling
  1. Beat the cream cheese and granulated sugar in a medium bowl until smooth.
  2. Beat in the egg and vanilla extract until just combined.
  3. Spread the cream cheese mixture evenly in the cooled crust.
Make the pumpkin filling and bake
  1. Whisk the pumpkin puree, light brown sugar, egg, evaporated milk, cinnamon, ginger, nutmeg, and salt in a bowl until smooth.
  2. Pour the pumpkin mixture gently over the cream cheese layer.
  3. Bake at 350°F for 50–60 minutes, until the edges are set, the center jiggles slightly, and an instant-read thermometer in the center reads at least 160°F.
  4. Cool the pie on a rack for 2 hours.
  5. Refrigerate for at least 4 hours before serving.

Notes

For the cleanest slices, chill the pie for at least 4 hours before serving. Store covered in the refrigerator for 3–4 days; it can be frozen. For a gluten-free variation, use gluten-free gingersnap cookie crumbs.