Cream Cheese Pumpkin Pie & Gingersnap Crust
This Cream Cheese Pumpkin Pie with a Gingersnap Crust has creamy and fluffy filling with a flavorful crust that’s so much better than traditional pumpkin pie.
Making pie crust is easier than... pie! Use a food processor to crush the gingersnaps and mix the butter and brown sugar.
Or you can add the gingersnaps to a large bag and use a rolling pin to crush them up. Then mix it all up in a bowl!
Next, add the crust to a pan and shape with a flat bottomed glass. For the finishing touch, be sure to par-bake the crust to prevent any sogginess later.
For the filling, mix together cream cheese and butter until combined, and then add eggs and just a touch of vanilla.
In the same bowl, add in pumpkin puree and the rest of the ingredients and mix until combined. Then, pour the filling into the par-baked crust and bake for 45 minutes.