Martha’s Pumpkin Cheesecake Pie with Gingersnap Crust

This pie is a repeat Thanksgiving favorite and is so good, it has blown traditional pumpkin pie out of the annual pie lineup. Plus, it’s always fun when you can break out your kitchen blow torch. This pie is a tried and true Martha recipe that’s a little involved for all its parts (crust, filling, meringue) but to make it worth your time, just double the recipe and make two!

Martha’s Pumpkin Cheesecake Pie with Gingersnap Crust

Gingersnap Crust

• 8 ounces ginger snap cookies (I like Lars Own Ginger Snap Cookies)

• 3 tablespoons sugar

• 4 tablespoons butter, melted

Recipe

1. Pulse the ginger snaps with sugar in a food processor until fine crumbs form. Stream in butter and pulse until combined.

2. Press the crumb mixture into a buttered 9-inch round pie dish and freeze until firm, minimum 30 minutes.

Filling

• 12 ounces cream cheese, room temperature

• 3/4 cup canned pumpkin purée

• 3/4 cup sugar

• 1 egg, plus 1 egg yolk

• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour

• 1/2 teaspoon coarse salt

• 3/4 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

Recipe

1. Preheat oven to 350°F. Blend cream cheese in food processor until smooth. Add sugar and pumpkin and continue to blend, occasionally scraping down the sides. Add egg plus yolk, flour, salt, cinnamon, ginger and cloves and process until blended.

2. Pour the pie filling into the frozen shell and bake for 30 minutes until the center just stops being jiggly. Let cook on a wire rack and transfer to fridge to allow to set for at least four hours or overnight.

Meringue

• 3/4 cup sugar

• 3 egg whites, room temperature

Recipe

1. In a copper or metal bowl, combine sugar and egg whites. Fill a medium saucepan about a quarter of the way up with water and simmer. Place metal bowl over the simmering water and whisk until the sugar dissolves and the egg whites are warm.

2. Transfer the warm mixture to a stand mixer bowl and beat with the whisk attachment on high until thick and glossy peaks form, about 5-8 minutes.

3. With a rubber spatula, scoop the meringue into a pastry bag with a pretty tip attachment to pipe around the edge of your crust. Once piped, torch the meringue until just lightly browned and serve.

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