Pumpkin Ginger Cheesecake Pie

Pumpkin Ginger Cheesecake Pie
Photo by Romulo Yanes


  • 1 tablespoon all-purpose flour
  • 8 ounces cream cheese
  • 1 gingersnap crumb crust
  • 1 cup canned solid-pack pumpkin
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ teaspoon freshly grated nutmeg
  • + 3 more ingredients
    • ¼ cup whole milk
    • ¾ cup sugar
    • ¼ cup crystallized ginger

Make gingersnap crumb crust and reserve. Put oven rack in middle position and preheat oven to 350°F. Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, an...

View full recipe at Epicurious


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