When Sprouts Market asked me to create a recipe with Pumpkin as the shining star, there was no other recipe that I wanted to nail other than Pumpkin Pie with a Gingersnap Crust.
The problem is, pumpkin pie can be quite boring and ordinary if you don’t perfect the texture of the filling and the crust.
This was how a conversation with my mom went after she tried the first pumpkin pie recipe I baked:
Mom: “The pumpkin pie you made is perfect! ”
Me: “Well thanks, but I’m going to make it again because I’m not crazy about the texture of the filling.”
Mom: “YOU ARE CRAZY, it doesn’t need any tweaking. It’s perfect as is!!”
Me: “No, I can make it better, I’m positive. I’m going to make it again.”
Mom: “WHAT IS WRONG WITH YOU?!!!!! Don’t change the recipe!!!!!!!”
(We go back and forth a couple of more times).
Me: “I’m going to add cream cheese to the filling next time to make it fluffier.”
Mom: (Pauses) “Ok, well maybe that would make it better.” (THEN SILENCE)
Not to boast, but I was right. CREAM CHEESE has been the missing ingredient in basically every pumpkin pie I’ve ever tried! Yet, this isn’t like a heavy pumpkin cheesecake. It makes the most fluffy and creamy pumpkin pie filling EVER!
Of course, this Gingersnap Crust with brown sugar and butter adds that needed CRUNCH and FLAVOR to ensure every bite is deeeelicious.
I used a food processor, (affiliate link) but by all means, add the gingersnaps to a large plastic ziploc bag and pound out all your anger frustrations to crumble them. Then you can add everything to a bowl and stir together.
With this easy gingersnap crust, there is no need to worry about rolling out the perfect pie crust with 170 roses on top.
Just flatten the crust with your hands in a deep dish pie pan (affiliate link) and mold it with a flat-bottomed glass. It might be a bit crumbly but it will hold together nicely.
Bake at 350 degrees for 8-10 minutes until it’s set.
Take the crust out of the oven and make the filling.
Be sure that the cream cheese and butter are very soft so they cream easily in the mixture.
Fill the pie so that there is a little rim for the top of the crust. You will have a little bit of filling left over most likely.
Bake at 350 degrees for 50-60 minutes, or until the center is almost fully set. It may jiggle just a tad in the very center but will continue to cook when you bring it out of the oven.
WATCH THE QUICK VIDEO BELOW! (1 MINUTE)
Let cool completely before cutting. It’s best served CHILLED as the filling and crust just taste better this way.
Served with fresh whipped cream!!!!
ADDITIONAL NOTES ON THE RECIPE
I made this version of the pumpkin pie twice. One pie baked smoothly at the top, and one pie cracked a bit in the center. The crack was right smack dab in the center, so it wasn’t visible when I sliced the pieces.
Cheesecakes have the tendency to crack down the middle, and the best way to prevent this is to have a small water bath on the rack below when baking. The steam prevents it from cracking, HOWEVER, I didn’t try that technique with this recipe so I can’t guarantee the results with that.
Again, the crack was down the middle, so it didn’t affect how the pie looked when sliced.
Thanks again to Sprouts Market for sponsoring this post. I shop there every week, so I can assure you it’s an awesome natural foods grocery store to frequent if you have one in your area.
Alright ya’ll, let’s get to baking! Tag me on Instagram and share your photos with me or comment below!
Cream Cheese Pumpkin Pie & Gingersnap Crust
Take your pumpkin pie to the next level with cream cheese for a fluffy and creamier pumpkin pie with a flavorful gingersnap crust!
For the Crust:
- 3 cups Gingersnaps
- 1/4 cup Brown Sugar
- 1/4 tsp Salt
- 8 Tbsp Melted Butter 1 stick
For the Pumpkin Pie Filling:
- 1 can or 15 oz Pumpkin Puree You can find it at Sprouts Market
- 6 oz Cream Cheese very soft
- 2 Tbsp Butter very soft
- 3 Eggs
- 1/2 cup Brown Sugar
- 1/2 cup Maple Syrup
- 1 3/4 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/2 tsp Vanilla
For the Gingersnap Crust:
Preheat the oven to 350 degrees.
In a food processor, pulse the gingersnaps until they are crumbled evenly. Add the melted butter, brown sugar, and salt, and pulse a few times until fully incorporated. If you don't have a food processor, you can crush them with a rolling pin inside a large ziploc bag. Add the other ingredients for the crust in a bowl and stir everything together. (Make sure you are measuring the brown sugar and butter from the crust recipe, not the filling recipe).
Pour the crust into a deep dish pie pan and form with your hands. Take a flat-bottomed glass and gently press to mold the bottom and sides of the crust to the pie pan.
Bake for 8-10 minutes until set and it has a touch of color on it.
For the Pumpkin Pie Filling:
Mix the softened cream cheese and butter together with a stand mixer (using the paddle attachment) or a handheld mixer until combined.
Add the eggs and vanilla and mix until combined. Next, add the salt, pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice and mix until incorporated.
Pour into the par-baked gingersnap crust until there is a little rim at the top for the crust. You will likely have a little filling left over.
Bake for 50-60 minutes at 350 degrees until almost completely set in the middle. It will jiggle just a tad in the very center but will continue to bake when it's removed from the oven.
This pie is BEST served chilled as the filling tastes great cold and the crust has a nice crunch to it. Serve with fresh whipped cream!
Bon Appetit Ya’ll,