Extreme Pumpkin Pie

Extreme Pumpkin Pie

I have decided to dedicate November to all things pie. It seems appropriate since Thanksgiving dessert tables are typically centered around a delicate pecan or a delicious pumpkin. But this year, we are going to take things up a notch.  We are going to give you something that will blow the competition away.  We call it the Extreme Pumpkin Pie. We started with a basic pumpkin pie recipe, and dressed it up with a sweet and crunchy gingersnap crust and then to top it all off we added a decadent cream cheese swirl topping.

Extreme Pumpkin Pie

Extreme Pumpkin Pie

Gingersnap Crust

  • 6 tbs. melted butter
  • 2 1/4 cups gingersnap crumbs

Pumpkin Pie Base

  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 2 eggs
  • 1 12oz. can evaporated milk
  • 1 2/3 cup pumpkin puree

Cream Cheese Swirl

  • 3 oz. cream cheese
  • 1/4 cup corn syrup
  • 1/2 tsp. vanilla
Extreme Pumpkin Pie


  1. Preheat oven to 350 degrees

for the crust:

  1. In a food processor, place gingersnaps and mix on high speed until they become small crumbs.
  2. In a medium bowl, mix gingersnap crumbs and melted butter. Mix until all the crumbs are coated in the butter.
  3. Cover the bottom and sides of the pie plate with crumb mixture.
  4. Bake for 5 minutes.

for the pumpkin base:

  1. In a medium bowl, whisk together sugar, salt, cinnamon, ginger and cloves and set aside
  2. In a large bowl whisk together eggs and pumpkin puree.
  3. Add the dry ingredients and whisk until incorporated.
  4. Once everything is mixed together, gradually add evaporated milk and mix until incorporated completely.
  5. Add pumpkin base to baked pie crust.

for the cream cheese swirl:

  1. In a stand mixer with a whisk attachment, beat cream cheese until smooth.
  2. Add corn syrup and vanilla and beat until smooth.
  3. Place cream cheese mixture in a pipping bag and make swirling patterns on top of the pumpkin base.
  4. Bake pie for 35-40 minutes.
Extreme Pumpkin Pie
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