Nothing says Thanksgiving like pumpkin pie — but what if you also added cheesecake and a gingersnap cookie crust to the mix? Ask the chefs at King Arthur Baking Co . behind this feast-worthy dessert, adapted from Susan Reid. “This crowd-pleasing pie now comes complete with a gingersnap crust to add even more warmth, color, and spice to this centerpiece-worthy dessert,” they say.
It comes with a few tips: First, you can substitute 2 scant teaspoons of pumpkin spice for the cinnamon, ginger, nutmeg and allspice called for in the pumpkin filling. Second, if you want a traditional flaky pie crust instead, skip the cookie crust and parbake a single pie crust, letting it cool completely before adding the cheesecake filling. For a deep-dish pie crust, increase the filling to 11⁄2 times by increasing the sugar to 3/4 cup, using one 15-ounce can pumpkin, 1 cup light cream or evaporated milk and 3 eggs.
Lastly, the recipe will leave you with about 1⁄2 cup of pumpkin leftover; feel free to freeze it or add it to smoothies or oatmeal. Gingersnap crust 11⁄4 cups (191g) gingersnap cookie crumbs* 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour 1/4 teaspoon ginger 2 tablespoons (28g) light brown sugar, packed 4 tablespoons (57g) unsalted butter, melted 1/4 teaspoon table salt Cheesecake filling 8-ounce package (227g) cream cheese, at room temperature 1/3 cup (67g) granulated sugar 1 large egg, at room temperature 1 teaspoon King Arthur Pure Vanilla Extract Pumpkin filling .