Recipes

Pumpkin Cheesecake Pie

November 6, 2014
Pumpkin Cheesecake Pie

Want to ratchet up your Pumpkin Pie for Thanksgiving this year? Take it to the next level with this delicious recipe adapted from Martha Stewart. This is their Number 1 favorite Pumpkin Pie Recipe.

Adaptions for gluten free are given below the actual recipe itself. Wow your guests and make sure to make two because there won’t be any leftovers.

 

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INGREDIENTS

Crust

  • 6 ounces gingersnaps (about 23), broken into small pieces
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

Filling

  • 12 ounces cream cheese, room temperature
  • 3/4 cup sugar
  • 3/4 cup canned pumpkin puree (not pie filling)
  • 1 large whole egg, plus 1 large egg yolk
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of ground cloves

Meringue

  • 3/4 cup sugar
  • 3 large egg whites, room temperature

DIRECTIONS

  1. Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.

  2. Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.

  3. Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.

  4. Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

  5. Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.

  6. Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

 

For Gluten Free: Change out the regular gingersnaps with a bag of Gluten Free Gingersnaps and follow the recipe. Use gluten free flour in place of the flour called for in the filling.

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Make sure and go to the link below so you see how they piped on the meringue. Beautiful!

Source: Martha Stewart

Photo :James Yu

 

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Comments(2)

  1. kathy says: November 7, 2014 at 1:34 pm

    There is flour in the filling, does that matter for a gluten free recipe?

    • kathy says: November 7, 2014 at 5:41 pm

      Change out the flour with any gluten free flour blend you have. Since the amounts are very small, you can just trade them right out cup-for-cup.

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