• 12servings
  • 50minutes
  • 325calories

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Ingredients Jump to Instructions ↓

  1. Gingersnap-Pecan Crust

  2. 24 gingersnap cookies (6 oz)

  3. 1/2 cup(s) pecans

  4. 2 tablespoon(s) sugar

  5. 3 tablespoon(s) butter , melted Filling

  6. 3/4 cup(s) sugar

  7. 2 package(s) (8 oz each) cream cheese , softened

  8. 2 large eggs

  9. 1/4 cup(s) milk

  10. 1 tablespoon(s) flour

  11. 1/4 teaspoon(s) kosher salt

  12. 1 cup(s) pure pumpkin (not pumpkin pie filling) , from a 15-oz can 1 teaspoon(s) pumpkin pie spice

Instructions Jump to Ingredients ↑

  1. In a food processor, pulse cookies, pecans and sugar until finely ground. Add butter and pulse to combine. Press mixture evenly into bottom and up the sides of a 9-in. pie plate and bake for 12 minutes.

  2. Heat oven to 350ºF.

  3. Wipe out food processor. Add the sugar and cream cheese; pulse to combine. Scrape down sides and add eggs, milk, flour and salt; process until smooth. Transfer 1⁄3 cup of the mixture to a small bowl.

  4. Add pumpkin and pumpkin pie spice to the food processor and process until fully incorporated. Scrape the mixture into the baked crust (no need to cool crust). Spoon the reserved cream cheese mixture over top and use a knife or spatula to swirl. Bake until the center is set but still trembles, 30 to 35 minutes. Let cool completely, then refrigerate until chilled, at least 2 hours or up to 2 days.


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