| Level: | Intermediate |
| Total: | 5 hr 10 min |
| Prep: | 20 min |
| Inactive: | 3 hr 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 1/2 cups gingersnap crumbs (see Cook’s Note)
- 5 to 6 tablespoons unsalted butter, melted
- 2 cups low-fat milk
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 teaspoon salt
- 10 ounces cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 tablespoon heavy whipping 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 375 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 7 g |
| Cholesterol | 108 mg |
| Sodium | 292 mg |
Reviews
I had the same experience as Robert C. The custard broke down during baking and was pretty runny when the pie was served. Also agree that the crust was too thick. That said, the family loved the flavors. I will try to figure out how to get the custard texture right and make it again.
This recipe was a total fail. Followed directions exactly. Cornstarch broke down from the baking and pumpkin filling was a runny mess. A ruined Thanksgiving dessert. Thanks a lot, Duff!
Excellent
This looks yummy and I want to make it. I would like to see foodnetwork have a website of pie recipes where you can mix and match pie crusts and fillings (layers). There are so many different pie crust recipes beyond the traditional ones – like this one with gingersnaps. But there could be ones with chocolate or pumpkin pie spices or rosemary etc. So it would be like a Chinese menu where you pick one from column A and two from column B for crust and fillings to make your own pie recipe.
I really did not enjoy the amount of ginger snaps I would recommend changing it if you are making this recipe
This pie is amazing although I believe Duff gave the wrong amount of gingersnaps to use. 24 cookies supplied 1 1/2 cups of crumbs. I used 30 cookies and the crust was the right depth.
I have a family member who is lactose intolerant so I substituted with lactose free milk, mounded the pumpkin cream mixture in an eight inch gingersnap pie crust and it was super yummy. Thanks Duff !
Pie crust was a total lost. When I cut into pie, crust was sooo baked onto dish impossible to cut. Would like to know what I can do next time???
I made this for Thanksgiving dinner and every minute of the time I spent creating this pie was worth it everybody absolutely loved it. This is one I would definitely make again. It is not for a beginner to attempt…..You also want to make sure you have a deep pie dish – because otherwise you’re going to have overflow.
Made this for my sons 21st birthday and am making it again for Christmas dessert because it was such a huge hit! I find that the 3 1/2 cups of crumbs makes the crust a bit to thick for my taste but my family says it adds the perfect contrast to the creaminess of the pie. Excellent recipe.