Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice. This recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue with the article State of Grace.
- 4 cups finely crushed gingersnaps (about 60 cookies)
- 8 tbsp. unsalted butter, melted
- 1 tbsp. grated ginger
- 1 lb. cream cheese, softened
- 1⁄2 cup packed light brown sugar
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. kosher salt
- 1⁄8 tsp. ground allspice
- 1⁄8 tsp. ground cloves
- 3⁄4 cup fresh or canned pumpkin purée
- 2 eggs
- Whipped cream, for serving (optional)
Heat oven to 325°. Mix gingersnaps and butter in a bowl; press crumbs into the bottom and halfway up the sides of a 10" springform or tart pan. Bake until crust is just set, 8–10 minutes; let cool.
Pass grated ginger through a fine-mesh strainer into a bowl, pressing on and discarding solids; set ginger extract aside. Using a hand mixer, beat cream cheese, sugar, cinnamon, salt, allspice, and cloves in a bowl until combined. Beat in reserved ginger extract and pumpkin until smooth. Add eggs one at a time, beating well after each addition. Pour filling into crust and smooth top with a rubber spatula. Bake until lightly browned on top and center of filling is just set, about 30 minutes. Cool to room temperature; cover and refrigerate at least 2 hours or overnight. Serve with a dollop of whipped cream, if you like.