Pumpkin-Cheesecake Pie with Gingersnap Crust

By Stef -

This didn't set as well as I would have liked, but it had good flavor. I used a pretty deep pie dish, so I think that threw off the cooking time a bit (I should have done more than 33 minutes). Anyway, all's well that ends well, and it still turned out. It gets a 7.5. and came from marthastewart.com. Also, I really don't care for meringue, so I put cinnamon and ginger whipped cream on top with a sprinkling of coffee.


CRUST 

  • 6 ounces gingersnaps (about 23), broken into small pieces 
  • 3 tablespoons sugar I left this out
  • 4 tablespoons unsalted butter, melted 

FILLING 

  • 12 ounces cream cheese, room temperature 
  • 3/4 cup sugar 
  • 3/4 cup canned pumpkin puree (not pie filling) 
  • 1 large whole egg, plus 1 large egg yolk 
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour 
  • 1/2 teaspoon coarse salt 
  • 3/4 teaspoon ground cinnamon 
  • 1/2 teaspoon ground ginger 
  • Pinch of ground cloves 

MERINGUE I used whipped cream instead 

  • 3/4 cup sugar 
  • 3 large egg whites, room temperature

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