yield: 9-inch pie (about 6 servings)
time: 1 hour
active time: 20 minutes
9 oz. gingersnap cookies
1 stick unsalted butter, melted
8 oz. cream cheese, softened
1/4 cup granulated sugar
1/3 cup pumpkin puree
1 tbsp pure maple syrup
1/4 tsp vanilla extract
1/4 tsp kosher salt
1 large egg
whipped cream or ice cream, for serving
Preheat the oven to 375 degrees.
Add the Gingersnap cookies to the bowl of a food processor and pulse until completely broken down. While the food processor is still on low, slowly drizzle in the melted butter and continue mixing until combined and moist, resembling the consistency of wet sand.
Remove crust mixture from the food processor and, using your hands or the back of a measuring cup, smash crust firmly into the bottom and up the sides of a 9-inch round pie plate. Cook until beginning to brown, about 10 minutes. Remove from the oven and let cool completely. Reduce the oven temperature to 325 degrees.
Meanwhile, as your crust chills, cream together the cream cheese and sugar using a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, India spice, salt and egg.
Add pumpkin mixture to the bowl containing the cream cheese and continue mixing on medium-speed until well combined and smooth, about 1-2 minutes. Add filling to cooled pie crust and bake at 325 degrees until mostly firm, about 30-35 minutes more.
Goat Note: there may be a quarter-sized circle in the middle of the pie that's still wobbly when the pie comes out. That's okay - it will continue to firm up as the pie cools!
Serve at room temperature, topped with ice cream or whipped cream.