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Creamy Pumpkin Dessert with Ginger Snap Crust

Creamy Pumpkin Dessert with Ginger Snap Crust

This delightful dessert features a smooth pumpkin filling atop a crunchy ginger snap crust, perfect for autumn.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Crust Ingredients

  • 1.5 cups ginger snap cookies, crushed Crushed into fine crumbs
  • 5 tbsp unsalted butter, melted Add more if necessary for binding

Filling Ingredients

  • 1 can pumpkin puree Ensure it's pure pumpkin, not pie filling
  • 3 oz cream cheese, softened For a creamy texture
  • 3 tbsp sugar Adjust to taste
  • 2 tbsp brown sugar Add for depth of flavor
  • 1 tsp ground cinnamon Can add a pinch more if desired
  • 0.5 tsp nutmeg Freshly grated if possible
  • 1 tsp vanilla extract For enhanced flavor
  • 2 large eggs Room temperature for easier mixing
  • 1 cup heavy cream For a rich filling

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix crushed ginger snaps with melted butter. Press into the bottom of a 9-inch pie pan to form the crust.
  • In a large mixing bowl, blend pumpkin puree, softened cream cheese, sugars, cinnamon, nutmeg, vanilla, and eggs until smooth.
  • Fold in the heavy cream until combined.
  • Pour the mixture into the prepared crust. Bake for about 45 minutes or until the filling is set.
  • Allow to cool before slicing and serving. Enjoy chilled or at room temperature.

Notes

This dessert is best served with a dollop of whipped cream on top. For a twist, try adding a layer of caramel sauce.