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Pumpkin-Cheesecake Pie with Gingersnap Crust

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Recipe photo courtesy of Kate Mathis
Source: Martha Stewart Living, November 2014
Total Time Prep Servings

Ingredients

Crust

Filling

Meringue

Directions

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Reviews

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How would you rate this recipe?
163
  • 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.
    Reply
  • 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.
    Reply

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