Pumpkin Swirl Pie With Gingersnap Crust Recipe

Name: Pumpkin Swirl Pie With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 gingersnap cookies; 1/4 cup pecan halves, toasted; 3 tablespoons butter, melted; 2 tablespoons brown sugar; 1 (3-ounce) package cream cheese, softened; 1/2 cup plus 2 tablespoons granulated sugar, divided; 2 large eggs, divided; 1 1/4 cups canned pumpkin; 1 cup half-and-half; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; Dash of ground cloves; 1 teaspoon vanilla extract

Servings: persons

28 gingersnap cookies
1/4 cup pecan halves, toasted
3 tablespoons butter, melted
2 tablespoons brown sugar
1 (3-ounce) package cream cheese, softened
1/2 cup plus 2 tablespoons granulated sugar, divided
2 large eggs, divided
1 1/4 cups canned pumpkin
1 cup half-and-half
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 teaspoon vanilla extract

1
Preheat oven to 325u00b0. Process gingersnaps in a food processor 30 seconds or until mixture resembles fine crumbs. Add pecans; pulse until finely chopped. Add butter and brown sugar; pulse until blended.
2
Press crumb mixture into a 9-inch pie plate. Bake 10 minutes. Remove from oven, and cool completely on a wire rack.
3
Beat cream cheese and 2 tablespoons granulated sugar with an electric mixer at medium speed until smooth. Whisk 1 egg; add 1 tablespoon whisked egg to cream cheese mixture; beat with electric mixer until blended.
4
Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl with a knife. Bake at 325u00b0 for 45 to 50 minutes or until a knife inserted near the center comes out clean. Remove from oven, and let cool on a wire rack. Serve at room temperature or chilled.

1028

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 28 gingersnap cookies, 1/4 cup pecan halves, toasted, 3 tablespoons butter, melted, 2 tablespoons brown sugar, and more.

Yes, Pumpkin Swirl Pie With Gingersnap Crust 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.

That's it — enjoy your meal!

Pumpkin Swirl Pie With Gingersnap Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions