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Gallery Pumpkin-Cheesecake Pie with Gingersnap Crust Credit: Kate Mathis Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 8
Ingredients Crust 6 ounces gingersnaps (about 23), broken into small pieces 3 tablespoons sugar 4 tablespoons unsalted butter, melted Filling 12 ounces cream cheese, room temperature 3/4 cup sugar 3/4 cup canned pumpkin puree (not pie filling) 1 large whole egg, plus 1 large egg yolk 1 tablespoon plus 1 1/2 teaspoons all-purpose flour 1/2 teaspoon coarse salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch of ground cloves Meringue 3/4 cup sugar 3 large egg whites, room temperature
Gallery Pumpkin-Cheesecake Pie with Gingersnap Crust Credit: Kate Mathis
Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 8
Gallery
Pumpkin-Cheesecake Pie with Gingersnap Crust Credit: Kate Mathis
Pumpkin-Cheesecake Pie with Gingersnap Crust
Credit: Kate Mathis
Pumpkin-Cheesecake Pie with Gingersnap Crust
Recipe Summary prep: 30 mins total: 6 hrs 30 mins Servings: 8
Recipe Summary
prep: 30 mins total: 6 hrs 30 mins
Servings: 8
prep: 30 mins
total: 6 hrs 30 mins
prep:
30 mins
total:
6 hrs 30 mins
Servings: 8
8
Ingredients
Ingredients
6 ounces gingersnaps (about 23), broken into small pieces 3 tablespoons sugar 4 tablespoons unsalted butter, melted
12 ounces cream cheese, room temperature 3/4 cup sugar 3/4 cup canned pumpkin puree (not pie filling) 1 large whole egg, plus 1 large egg yolk 1 tablespoon plus 1 1/2 teaspoons all-purpose flour 1/2 teaspoon coarse salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch of ground cloves
3/4 cup sugar 3 large egg whites, room temperature
Directions
Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.
Reviews
Add Rating & Review 164 Ratings 5 star values: 43 4 star values: 75 3 star values: 35 2 star values: 10 1 star values: 1
Reviews
Add Rating & Review 164 Ratings 5 star values: 43 4 star values: 75 3 star values: 35 2 star values: 10 1 star values: 1
Add Rating & Review
164 Ratings 5 star values: 43 4 star values: 75 3 star values: 35 2 star values: 10 1 star values: 1
164 Ratings 5 star values: 43 4 star values: 75 3 star values: 35 2 star values: 10 1 star values: 1
164 Ratings 5 star values: 43 4 star values: 75 3 star values: 35 2 star values: 10 1 star values: 1
5 star values: 43 4 star values: 75 3 star values: 35 2 star values: 10 1 star values: 1
All Reviews for Pumpkin-Cheesecake Pie with Gingersnap Crust
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pumpkin-Cheesecake Pie with Gingersnap Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
