New This Month

Pumpkin-Cheesecake Pie with Gingersnap Crust

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Kate Mathis

Source: Martha Stewart Living



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


  • 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


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


  1. Crust: Preheat oven to 350 degrees. 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.
  2. Bake 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 degrees.
  3. Filling: 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.
  4. Pour 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.
  5. Meringue: 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.
  6. Transfer 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.

Reviews Add a comment

  • lhwohl
    30 NOV, 2014
    Made this today and it was fabulous. Everyone raved. I did make the meringue, and it worked well with the crust and filling and was a nice change of pace from whipped cream. The crust kind of sank after the pre-baking, but using the glass, I was able to press it back into shape. My filling cooked faster than expected, so keep an eye on that. Otherwise worked perfectly and looked very impressive. I'll definitely make this one again.
  • ChefMarcie
    3 NOV, 2014
    I have made many cheesecakes in my day, pumpkin included. Hands down best recipe for it that I have tried, as well as best method. Made it for my sister's birthday and liked that there were not a lot of leftovers as it is made in a pie plate. I added nutmeg to filling and made a caramel sauce, adding toasted pecans and rum. I did not make the meringue, instead using whipped cream. Amazing. I will be applying this method to future cheesecakes because it is so easy and doesn't make too much.