King Arthur Baking Co.’s Pumpkin Cheesecake Pie

INGREDIENTS

Gingersnap crust:

1¼ cups (191g) gingersnap cookie crumbs

1/4 cup (30g) King Arthur Unbleached All-Purpose Flour

1/4 teaspoon ginger

2 tablespoons (28g) light brown sugar, packed

4 tablespoons (57g) unsalted butter, melted

1/4 teaspoon table salt

Cheesecake filling:

8-ounce package (227g) cream cheese, at room temperature

1/3 cup (67g) granulated sugar

1 large egg, at room temperature

1 teaspoon King Arthur Pure Vanilla Extract

Pumpkin filling:

1/2 cup (99g) granulated sugar

3/4 teaspoon cinnamon

3/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon table salt

1¼ cups (283g) pumpkin purée

2/3 cup (152g) light cream or evaporated milk

2 large eggs, at room temperature

DIRECTIONS

Preheat the oven to 300 degrees.

To make the gingersnap crust: Combine all of the ingredients in the bowl of a food processor. (If you don’t have a food processor, place the cookies into an airtight bag and pulverize into crumbs using a heavy-bottomed skillet or a rolling pin. Then combine the cookie crumbs with the remaining crust ingredients.)

Mix until it has the texture of wet sand and holds together when squeezed.

Using your fingers or the bottom of a measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch pie pan.

Bake the crust for 10 to 15 minutes, just until you can smell the gingersnaps baking. Remove from the oven and let cool while you make the cheesecake filling.

To make the cheesecake filling: Using your cleaned food processor, an electric hand mixer or stand mixer, add the cream cheese and sugar and blend until smooth. Scrape down the sides of the bowl, add the egg and vanilla, and process until the mixture is silky and smooth. (This should take less than 30 seconds.)

Transfer the cheesecake mixture to the cooled crust, spread into an even layer and place in the refrigerator to chill for at least 25 minutes. Meanwhile, preheat the oven to 425 degrees.

To make the pumpkin filling: In a medium bowl, whisk together the sugar, spices and salt. Stir in the pumpkin purée, light cream or evaporated milk, and eggs. Whisk gently until smooth. Slowly pour the pumpkin filling over the chilled cheesecake filling — pouring over a spoon, close to the surface of the cheesecake, will reduce the risk of bubbles.

Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 40 to 45 minutes more, covering the edges with a pie crust shield or foil if browning too quickly. The pie is done when it looks mostly set but with a slightly wobbly center; the center should read 165 degrees when measured with a digital thermometer. Remove from the oven and let cool to room temperature. Transfer to the refrigerator and chill completely (at least 2 hours) before serving.

Storage information: Store leftover pumpkin cheesecake pie, covered, in the refrigerator for up to five days.

— Courtesy King Arthur Baking Company, “Pumpkin Cheesecake Pie Recipe”