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 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!