Pumpkin & Gingersnap Pie Recipe

Name: Pumpkin & Gingersnap Pie
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6-8eople
Cuisine: American
Ingredients: For the crust:; 1 1/2 cups Nyåkers gingersnap crumbs (about 45 cookies crushed in a food processor to fine crumb); 2 tbsp sugar; 6 tbsp unsalted butter, melted and cooled; For the filling:; 8 oz block cream cheese, softened; 1 cup Bonne Maman pumpkin spice spread; 1 cup heavy whipping cream; 1 tsp vanilla; pinch of salt

A quintessential fall dessert, this cheesecake pie requires almost no baking! If you like, make candied pecans to sprinkle on top.

By World Market | @Worldmarket

● Prep time: 25 min
● Cook time: 10 min.
● Total time: 35 min.
● Servings: 6-8

Ingredients

For the crust:

1 1/2 cups Nyåkers gingersnap crumbs (about 45 cookies crushed in a food processor to fine crumb)
2 tbsp sugar
6 tbsp unsalted butter, melted and cooled

For the filling:

8 oz block cream cheese, softened
1 cup Bonne Maman pumpkin spice spread
1 cup heavy whipping cream
1 tsp vanilla
pinch of salt

Directions

Step 1

For the crust: Mix gingersnap crumbs, sugar and butter thoroughly.

Step 2

Press into the bottom and up the sides of a 9 inch pie plate.

Step 3

Bake at 350°F for 7–10 minutes, until toasted and fragrant. Allow to cool completely. Alternatively, for a truly no-bake option freeze the crust for 20 minutes before filling.

Step 4

For the filling: In a medium bowl with a hand mixer, blend the cream cheese and pumpkin spread together until smooth and fluffy. Set aside.

Step 5

In a separate bowl combine the whipping cream, salt and vanilla. Beat with clean beaters until stiff peaks form.

Step 6

Fold the whipped cream, about 1/3 at a time, into the cream cheese mixture until well combined. Pour the filling into the crust and spread evenly.

Step 7

If desired, put the last bit of pumpkin spread into a pastry bag and pipe lines evenly across the pie. Use a skewer to pull through the spread, creating a design.