# Components:
→ Gingersnap Crust
01 - 1 3/4 cups gingersnap crumbs
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Pumpkin Filling
04 - 1 1/2 cups pumpkin puree
05 - 3/4 cup packed brown sugar
06 - 2 large eggs
07 - 2/3 cup evaporated milk or half-and-half
08 - 1 teaspoon vanilla extract
09 - 1 1/2 teaspoons pumpkin pie spice
→ Cream Cheese Swirl
10 - 6 ounces softened cream cheese
11 - 1/4 cup granulated sugar
12 - 1 large egg yolk
13 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 175°C (350°F). In a medium bowl, combine gingersnap crumbs, melted butter, and granulated sugar until well mixed. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes.
02 - In a separate bowl, whisk together pumpkin puree, packed brown sugar, large eggs, evaporated milk (or half-and-half), vanilla extract, and pumpkin pie spice until smooth and thoroughly combined.
03 - In another bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Beat in the egg yolk and vanilla extract until just combined.
04 - Pour the pumpkin filling into the pre-baked gingersnap crust. Drop spoonfuls of the cream cheese mixture over the pumpkin filling. Gently swirl the cream cheese into the pumpkin filling using a knife or skewer.
05 - Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven, let cool completely, and then chill in the refrigerator for at least 4 hours before slicing.
