Pumpkin Ginger Cheesecake Pie Recipe

Name: Pumpkin Ginger Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gingersnap; baked and cooled; 3/4 cup sugar; 1/4 cup chopped crystallized ginger; 8 ounces cream cheese, softened; 2 large eggs; 1/4 cup whole milk; 1 tablespoon all-purpose flour; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 1 cup canned solid-pack pumpkin (from a 15-ounces can)

Servings: persons

1 gingersnap
baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger
8 ounces cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-ounces can)

1
Make gingersnap
2
and reserve.
3
Put oven rack in middle position and preheat oven to 350u00b0F.
4
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
5
Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
6
Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 gingersnap, baked and cooled, 3/4 cup sugar, 1/4 cup chopped crystallized ginger, and more.

Yes, Pumpkin Ginger Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Ginger Cheesecake Pie

How did you like this recipe?

Frequently Asked Questions