Pumpkin Cream Pie
So this summer we used our compost when planting vegetables. Out of no where we started growing pumpkins (from the compost - assuming from the pumpkin seeds from last year's pumpkins).
So we ended up with 4 small pumpkins in early August - just a couple months before pumpkin season. So we had to use them and Parker had requested a pumpkin pie and of course I wanted to make pumpkin soup, even though it has been in the upper 80's all week. First you need to make pumpkin puree from the pumpkins, which is super easy but a little labor intensive. Click here to find out how to make the homemade puree.
Recipe courtesy of Pioneer Woman
Pumpkin Cream Pie:
So we ended up with 4 small pumpkins in early August - just a couple months before pumpkin season. So we had to use them and Parker had requested a pumpkin pie and of course I wanted to make pumpkin soup, even though it has been in the upper 80's all week. First you need to make pumpkin puree from the pumpkins, which is super easy but a little labor intensive. Click here to find out how to make the homemade puree.
Recipe courtesy of Pioneer Woman
Pumpkin Cream Pie:
Ingredients
Crust:
- 1-1/2 package Graham Crackers (about 15 Cookie Sheets)
- 1/2 cup Powdered Sugar
- 1 stick Butter, Melted
- 1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety) - you could you sugar free if you'd like.
- 1 cup Half-and-half
- 1/2 cup Heavy Cream
- Pinch Of Cinnamon
- Pinch Of Nutmeg
- Pinch Of Ground Cloves
- 1-2 Tablespoons Whiskey (optional)
- 1/2 cup (plus 3 Tablespoons) Pumpkin Puree OR you could use canned pumpkin puree
- 1/2 cup (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.
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.
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