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Pumpkin-Cheesecake Pie with Gingersnap Crust

Martha Stewart
  • minutes
  • Serves 8

INGREDIENTS

1/2 tsp

Ginger, ground

3/4 cup

Pumpkin puree, canned

1

Egg, large whole

3

Egg whites, large

1 1/2 tbsp

All-purpose flour

3/4 tsp

Cinnamon, ground

1 pinch

Cloves, ground

1/2 tsp

Salt, coarse

27 tbsp

Sugar

23

gingersnaps

4 tbsp

Butter, unsalted

12 oz

Cream cheese