[DRAFT]
Recipe courtesy of Duff Goldman
Save Recipe Print
Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping
Total:
5 hr 10 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
5 hr 10 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Gingersnap Cookie Crust: 
Pumpkin Filling:
Rum Cheesecake Topping:

Directions

Special equipment: A 9-inch pie plate (preferably deep-dish) and pastry bag

For the gingersnap cookie crust: Preheat the oven to 350 degrees F.

Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).

Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.

Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.

For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.

In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.

For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.

Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Strawberry Pretzel Pie

Recipe courtesy of Ree Drummond

Pumpkin Spice Latte

Recipe courtesy of Food Network Kitchen

Nectarine-Raspberry Slab Pie

Recipe courtesy of Food Network Kitchen

Parmesan Sour Cream Dip

Recipe courtesy of The Neelys

Cream Cheese Flan

Recipe courtesy of Jo Gonzalez-Hastings

Sweet Potato Pie

Recipe courtesy of Dave Lieberman

Tony's Chocolate Pecan Pie

Recipe courtesy of The Neelys

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.