Pumpkin Pie With Gingersnap Crust And Rum Cheesecake Topping
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 498
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 59
- Dietary Fiber
- 1
- Sugar
- 43
- Protein
- 8
- Cholesterol
- 132
- Sodium
- 348
- Total: 3 hr 40 min
- Active: 40 min
Ingredients
For The Crust:
3 1/2 cups gingersnap crumbs
5 to 6 tablespoons unsalted butter, melted
For The Filling:
2 cups low-fat milk
3/4 cup packed light brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pure pumpkin puree
1/4 teaspoon salt
For The Topping:
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon heavy cream
1 teaspoon rum extract
1 large egg
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 vanilla bean, split and seeds scraped out
Directions
- Make the 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 the crumbs hold together when squeezed but can be easily broken (not too dry and not too wet).
- Press the crumbs tightly into a 9-inch deep-dish pie plate. Bake until firm, 20 to 25 minutes. Set aside to cool.
- Make the 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 crust and refrigerate until set, 2 to 3 hours.
- Preheat the oven to 350 degrees F again. Make the topping: Beat the cream cheese and granulated sugar in the bowl of a stand mixer until creamy. Add the heavy cream, rum extract, egg, nutmeg, cloves, cinnamon and vanilla bean seeds. Beat until well combined. Use a silicone spatula to fill a piping bag with the topping.
- Pipe the topping 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 edges, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, 40 to 45 minutes. Let cool completely before serving.