Friday, November 26, 2010

Pumpkin Cream Pie

I tried out this pie for Thanksgiving.   Mmmm, was it good!  We aren't the biggest pumpkin pie fans here so this still gave us a pumpkin fix.  It was really easy to make too.  Mine did not completely set, thinking maybe I didn't let the filling cool long enough or maybe didn't whip the cream enough???  The exact reason I am not sure, but it was still really yummy! 

I got it from the The Pioneer Woman

The recipe from the website is:



■1-½ package Graham Crackers (about 15 Cookie Sheets)

■½ cups Powdered Sugar

■1 stick Butter, Melted


■1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)

■1 cup Half-and-half

■½ cups Heavy Cream

■Pinch Of Cinnamon

■Pinch Of Nutmeg

■Pinch Of Ground Cloves

■2 Tablespoons Whiskey (optional)

■½ cups (plus 3 Tablespoons) Pumpkin Puree

■½ cups (additional) Heavy Cream

■2 Tablespoons Brown Sugar

■Extra Graham Cracker Crumbs, For Garnish

Preparation Instructions

Preheat oven to 300 degrees.

Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix 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 whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Again the link to the recipe is
I copied and paste the recipe to make sure I didn't make any mistakes.  She has wonderful pictures and witty humor to go along with her post. 
(picture is from her website of a pie that set right!)

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