Thanksgiving Pumpkin Pie with Gingersnap Crust
Take your holiday pie to the next level with this variation that includes a home-baked gingersnap crust, maple bourbon whipped cream and pine nut brittle.
Recipe available at
Pumpkin Pie with a Gingersnap Crust
This snappy cookie crust adds a wallop of flavor to your classic pumpkin pie. The gingersnaps enhance the spice of the pumpkin filling and the cinnamon whipped cream is the gilded lily on top of an already decadent dessert. GET THE RECIPE ►►
INGREDIENTS
For the crust:
8 ounces gingersnap cookies (about 32 cookies)
1/4 cup melted butter (1/2 stick)
For the pie:
1 cup packed brown sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup canned pumpkin purée
1 cup heavy cream
1/4 cup packed brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)
1 pinch sea salt (for topping)
1 cup heavy cream (for whipped cream)
3/8 cup powdered sugar (for whipped cream)
1/2 teaspoon cinnamon (for whipped cream)
1/4 teaspoon vanilla extract (for whipped cream)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Gingersnap Crust
Ditch the standard pie crust or graham crust and make this Gingersnap Crust instead! Ginger spiced and rich and buttery, it makes the perfect base for so many holiday pies! Ideal for pumpkin cheesecake and pumpkin chiffon pie!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
INGREDIENTS
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
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The BEST No-Bake Pumpkin Cheesecake Recipe!! With Gingersnap Cookie Crust & Whipped Cream!
FULL RECIPE HERE:
My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! It's unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It's so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you'll be coming back for seconds!
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Pumpkin Cheesecake Deluxe with Gingersnap Crust
I love pumpkin pie and I love cheesecake. So why not combine them? My Pumpkin Cheesecake Deluxe uses gingersnap cookies for the crust, which gives a warm and spicy contrast to the sweet creamy filling.
=== ???????????? RECIPE ===
Crust:
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons melted butter
Filling:
3 packages (8oz /226g each) cream cheese, softened
1 cup (195g) packed brown sugar
1 1/2 cups (397 g) pumpkin
1/2 cup (118 ml) heavy cream
1/4 cup (59 ml) pure maple syrup
3 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
4 eggs lightly beaten
Preheat the oven to 325°F (165°C)
Wrap the bottom of a 9 inch springform pan with heavy duty foil. Grease the inside of the pan with cooking spray.
Place the cookies in a large zip top bag and crush with a mallet. (You can use a rolling pin or heavy sauce pan.) Pour crumbs into a large bowl. Add 3 tablespoons brown sugar, and 6 tablespoons of melted butter. Stir to combine. Press the crumb mixture into the bottom and slightly up the sides of the springform pan. Place the springform pan into a large, deep roasting pan and set aside.
In a large bowl, beat the cream cheese and brown sugar until smooth. Add in the spices, cream and maple syrup and eggs. Beat on low speed until combined. Pour into springform pan.
Add 1 inch (2.5 cm) hot water to the roasting pan.
Bake for 70 - 80 minutes or until center is just set and top appears dull. Remove pan from the water bath, and cool on a wire rack for one hour, then refrigerate overnight.
The next day, run a sharp knife around the rim to make sure the cheesecake is not stuck, then remove the side of the pan.
=== ???? PRODUCTS MENTIONED IN THIS EPISODE ===
(Good) Wilton Non-Stick Springform Pan -
(Best) Nordic Ware Leak Proof Springform Pan -
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=== ???? About Let's Celebrate TV ===
Hello and welcome to Let’s Celebrate TV! I’m your host, Peter Lee. On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can! Join us on Tuesdays for our full recipe episodes and Fridays for our short cocktail or basic skill episodes.
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Let's Celebrate TV is not a sponsored channel. We do not get paid to endorse or use a particular product in our videos. Any product used in our cooking and cocktail demonstrations are products we have purchased. At times, we will film an episode at a remote location like a winery, restaurant or market and use one of their products. These remote locations and companies do not influence our review or remarks and have no influence over what we present in a video. All opinions about a product or brand are our own.
=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:20 - Welcome to Let's Celebrate TV
00:56 - Pumpkin Cheesecake Recipe
01:47 - Making the Crust
04:55 - Making the Filling
08:12 - Pouring into the Crust
09:53 - Out of the Oven
11:06 - Tasting and Recipe Recap
14:20 - Social Media & Video Recommendations
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COPYRIGHT © 2021 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
THIS EASY, HOMEMADE PUMPKIN CHEESECAKE IS ABSOLUTELY AMAZING!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
40 gingersnap cookies finely crushed into crumbs
1 3/4 cups sugar divided
3/4 cup 1 1/2 sticks butter
3 packages 8 oz. each cream cheese, softened
1 can 15 oz. pumpkin
1/4 cup all-purpose flour
1 tablespoon pumpkin pie spice
6 eggs slightly beaten
1 cup heavy cream
1 teaspoon vanilla extract
INSTRUCTIONS
Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl.
Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.
Beat cream cheese and remaining 1-1/2 cups sugar and 1/2 cup butter in medium bowl, with electric mixer until mixture is creamy, about 3 minutes.
Beat in pumpkin, flour, and pumpkin pie spice until smooth. Gradually beat in eggs, cream, and vanilla until smooth. Pour into prepared springform pan.
Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. Cool completely on wire rack. Cover and refrigerate overnight. Best if made one day ahead.
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Spaceships and Laser Beams celebrates a life filled with boyish charm in every way. You'll find us sharing the best ideas for food, DIY, family life, travel and more!