Active Time

　　20 min

　　Total Time

　　8 hr

　　Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

　　

Ingredients

Makes 8 servings

　　1 gingersnap crumb crust baked and cooled

　　3/4 cup sugar

　　1/4 cup chopped crystallized ginger

　　8 ounces cream cheese, softened

　　2 large eggs

　　1/4 cup whole milk

　　1 tablespoon all-purpose flour

　　1/2 teaspoon freshly grated nutmeg

　　1/4 teaspoon salt

　　1 cup canned solid-pack pumpkin (from a 15-ounces can)

　　

Step 1

Make gingersnap crumb crust and reserve.

　　

Step 2

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 3

Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.

　　

Step 4

Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.

　　

Step 5

Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.