The BEST Cream Cheese Pumpkin Pie with a gingersnap crust!
Print

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!
Course Baking, Dessert, Thanksgiving
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Bessie Bakes

Ingredients

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

Instructions

  • 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!