Wednesday, November 24, 2010

Pumpkin Cream Pie

Although I love the taste and texture of the classic pumpkin pie, I couldn't turn down this new recipe I saw from The Pioneer Woman. This. Pie. Was. Amazing. It was so creamy and comforting with a slight hint of pumpkin and classic fall spices that I love. It wasn't too sweet or overpowering and the graham cracker crust gave it the perfect crunch. I brought this to the Thanksgiving lunch at my office and it was devoured in minutes. My only regret is that I didn't save some to snack on later at home.. If you love cream pies, then I promise you'll love this one!


  • 1 1/2 packages of Graham Crackers (About 15 sheets)
  • 1/2 cup powdered sugar
  • 1 stick butter or margarine, melted


  • 1 box (3 oz.) vanilla cook-and-serve pudding
  • 1 cup half-and-half
  • 1/2 cup heavy cream
  • Pinch of cinnamon
  • Pinch of nutmeg
  • Pinch of ground cloves
  • 1/2 cup Pumpkin puree
  • 1/2 cup heavy cream
  • 2 Tbsp. brown sugar
  • Extra graham cracker crumbs, for garnish

Preheat oven to 300 degrees. Grind graham cracker crumbs in food processor (if you don't have a food processor, place graham crackers in ziploc bag and pound them with a rolling pin). Add powdered sugar and melted butter and process until totally combined. Press onto bottom and sides of pie pan until nice and firm. Bake for 8-10 minutes or until warm and set. Allow crust to cool completely.

In a medium saucepan, mix pudding with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in pumpkin. Set aside to cool. When cool enough, place pot in fridge to cool completely.

In a medium mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Poor into cool crust and spread out evenly. Cover and put in fridge for a couple of hours or overnight. Serve with graham crackers crumbled on top.

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