Ingredients

The following ingredients have 8 Servings
  • 2-1/2 cups gingersnap crumbs
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1 tablespoon white whole wheat flour
  • 6 tablespoons melted butter
  • 16 oz softened cream cheese
  • 3/4 cup coconut sugar (or brown sugar)
  • 2 tablespoons maple syrup
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • Additional crushed gingersnaps for garnishing

Instruction

  • Make the crust: Preheat oven to 350F. In a small bowl, whisk crust ingredients until crumbly. Press into the bottom and up the sides of a 9-in pie pan. Freeze crust 10 minutes then bake at 350F 8-10 minutes until light golden brown. Cool slightly.
  • Make the filling: In a large bowl with a handheld mixer, beat cream cheese and sugar until completely smooth. Beat in syrup, pumpkin puree, eggs, vanilla, and pumpkin pie spice until filling is smooth and creamy.
  • Pour filling into crust and gently smooth top. Bake pie at 350F 40-45 minutes or until middle of pie is set. Cool pie completely on a wire cooling rack, then transfer to refrigerator and chill at least 4 hours.
  • Just before serving, garnish pie with additional crushed gingersnaps. Slice pie and enjoy!