Kate Mathis
Recipe

Pumpkin-Cheesecake Pie with Gingersnap Crust

Prep: 30 mins
Total: 6 hr 30 mins
Serves 8

Directions

  • 1Crust: Preheat oven to 350°. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
  • 2Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325°.
  • 3Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
  • 4Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
  • 5Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
  • 6Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

Ingredients

Crust

  • 6 ounces gingersnaps (about 23), broken into small pieces
  • 3 tablespoons sugar
  • 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

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

Recommended Products

Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites: A Baking Book

AUTOGRAPHED COPY Martha Stewart's Fruit Desserts: 100+ Delicious Ways to Savor the Best of Every Season

Sur La Table Stainless Steel Double Pastry Cutter

Sur La Table Stainless Steel Measuring Cups

Martha Stewart's Baking Handbook

Sur La Table Cooling Rack

Organic Pears & Apples

Sur La Table Stainless Steel Mixing Bowl, 3 Quart

Sur La Table Stainless Steel Balloon Whisk 8"

A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry: A Baking Book

Martha Stewart Broadbrook 3-Piece Bowl Set