I'm getting ready to tell you something. It might change the way you feel about our relationship. If it does, I understand.
Here goes:I don't absolutely love pumpkin pie.
There. I said it. I feel cleansed.
Don't get me wrong. It isn't the pumpkin that trips me up. I love the flavor and texture of pumpkin. I love pumpkin breads, muffins, pancakes, and pumpkin desserts like sheet cake... I even love the flavor and texture of pumpkin puree. But there's something about pumpkin pie that makes always pick otherpies on Thanksgiving. I always, always reach for pecan piefirst. Then, chocolate. After that, I'd choose apple or mincemeat before I'd go for the pumpkin. If I have a piece of pumpkin pie, it's because I feel sorry for it and want it to feel included. But even then, I cover the thing in whipped cream to give it a little oomph. The pie I'm sharing today, on the other, hand, is a pumpkin pie I can really get behind.
This is a creamy, dreamy, more mild take on classic pumpkin pie. Beware: Between the graham cracker crust and the pumpkin filling, this one's hard to resist.It’s adapted from a recipe found in my mom's infamous recipe binder, and really does provide the best of both worlds: the scrumptious, seasonal flavor of pumpkin pie spiceand the decadence of cream.
Is canned pumpkin the same as pie filling?
No. This recipe usescannedpumpkin puree which is just purepumpkin. Pumpkin pie filling is pumpkin that has spices and sugar added to it, meant to be a shortcut for making pumpkin pie. The two are not interchangeable!
Can you make pumpkin cream pie ahead of time?
Yep! In fact, you need to! Pumpkin cream pie needs time to set up in the fridge. Ilet mine chill for at least three hours, but it's even better if you make it the night before. Think of it as one less thing to do on Thanksgiving day!
Should I bake the crust first?
Yes, you'll need to bake the graham cracker crust before you put the filling in it so that it crisps up and holds together. It takes less than 10 minutes. Just be sure to let the crust cool completely before you fill it.
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- Yields:
- 8 serving(s)
- Prep Time:
- 2 hrs
- Cook Time:
- 20 mins
- Total Time:
- 2 hrs 20 mins
Ingredients
For the Crust:
- 1 1/2
package graham crackers (about 15 cookie sheets)
- 1/2 c.
powdered sugar
- 1
stick butter, melted
For the Filling:
- 1
box (3 oz. box) vanilla pudding (cook and serve variety)
- 1 c.
half-and-half
- 1 c.
heavy cream, divided
pinch of cinnamon
pinch of nutmeg
pinch of ground cloves
- 2 tbsp.
whiskey (optional)
- 1/2 c.
(plus 3 tablespoons) pumpkin puree
- 2 tbsp.
brown sugar
extra graham cracker crumbs, for garnish
Directions
- Step1Preheat oven to 300˚F.
- Step2Grind thegraham crackers in a food processor (or, if you don't have a food processor, place them in a large zip-up bag and pound 'em with a rolling pin.) Add thepowdered sugar and melted butter and process until totally combined.
- Step3Press 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 the oven and allow thecrust to cool completely.
- Step4In a medium saucepan, mix thedry pudding mix with thehalf-and-half and 1/2 cupheavycream. Add the cinnamon, nutmeg, and cloves.Bring to a boil over medium heat, stirring constantly, until themixture is bubbly and thick.
- Step5Remove from theheat and stir in thewhiskey, if using. Add thepumpkin and stir to combine. Place a lid on the pot and set aside to cool. When cool enough, place thepot in the fridge to cool completely.
- Step6When themixture is cool, remove itfrom the fridge. To a mixing bowl, add the remaining 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in the pumpkin cream mixture until combined.Pour into thecooled crust.
- Step7Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
This pie has a graham cracker crust, so we’ll start there. Grind ’em up in a food processor (or, if you don’t have a food processor, throw ’em into a large ziploc and smash ’em with a rolling pin.)
Throw in powdered sugar. This is an unusual addition to a graham cracker crust–you’d normally see granulated or brown sugar. But trust me on this one.
Mix the crumbs and sugar together, then add melted butter.
Pulse until everything’s mixed together and the crumbs are nice and moist.
Next step–and this is very, very important: remove one heaping spoonful of crumbs, then place it in your mouth. Eat. Smile. Feel no guilt.
Repeat as needed.
Next, dump the crumbs into a standard pie pan.
They kinda resemble Grape Nuts, don’t they?
I like to use a one-cup measure to quickly flatten the crumbs into the bottom of the pie pan, then use my fingers to work the crumbs up the sides. Use gentle pressure. You want to secure the crumbs in there so they’re nice and tight.
Next up, throw the crust into a 300 degree oven for about 8 to 10 minutes. This’ll set it and give it just a tiny bit of a toasted flavor. Then remove it, set it aside, and let it cool completely. Cover it with a dish towel if it’ll be a few hours before you’ll use it.
Now it’s time to make the filling.
(Brace yourself.)
(You’ve been warned.)
You need a box of vanilla cook and serve pudding!
Don’t hate. Appreciate.
Without fear or shame, dump the contents of the package into a saucepan.
You know what I love about pudding mix? It sparkles with little fairy crystals, assuring you that using cook-and-serve pudding mix doesn’t make you a bad person. Nothing sparkly can be bad.
Now, here’s the kicker: rather than mix in milk, you add a mixture of cream and half-and-half.
This is pie, people. It’s no time to practice restraint.
Whisk the mixture together, then add a pinch of cinnamon, nutmeg, and ground cloves. I tend do underdo the spice a little bit because I don’t like it to be overpowered. But you can taste it and add spice to your taste.
Yummy!
By the way, wouldn’t this be divine with vanilla bean? Kind of like a cheater’s version of creme brulee?
Hmmm. I’ll have to think about that one.
Bring the pudding to a boil over medium heat and cook it for a minute or two, just until it gets nice and thick.
Grab the booze. This is totally optional. It just gives the pie a certain…je ne sais quoi.
But you can absolutely leave it out if you don’t want to be naughty.
Turn off the heat, then add in the whiskey. Stir it gently to combine.
Next up, grab a heaping half a cup of pumpkin puree. This is from the can, but did you know you can make your own?
It’s true. And here’s how:
Take a walk on the wild side: Make Your Own Pumpkin Puree.
Whether you use canned or fresh, dump the pumpkin right into the creamy mixture.
Stir it around to combine.
Don’t worry about the lumps. It’s a pudding thing, and an I-was-taking-photos-and-didn’t-whisk-enough-while-it-was-cooking thing.
Give it a taste and make sure the spices are where you want them, then cover the pot and let it cool for a little bit. After it cools slightly, throw the pot into the fridge to get it nice and cold.
Later, when the filling is nice and chilled, add some brown sugar to some heavy cream.
Whip the tar out of it until it’s very, very fluffy and stiff.
Combine this with the pumpkin/pudding/cream mixture…
And fold it together gently.
Try not to dunk your whole head in this mixture and lose your good sense. It’s really, really delicious!
Pour it right on into the cooled crust.
Goodness gracious.
Spread it to even out the surface, then cover with plastic wrap and chill for at least a couple of hours. (I know, I know. There’s a lot of chilling going on. But you want all the elements to marry and firm up a bit. Make it the night before Thanksgiving!)
To serve, slice it up…
And sprinkle on extra graham cracker crumbs. You can just use regular crumbled crackers (just do a quick ziploc crush trick) OR, save some of the butter and sugar-soaked crumbs from the day before, give em a little toast on a cookie sheet, and use those instead. Flavor, baby. And crunch!
China Check: Herend Rothschild Bird. From Hungary, and from my blessed godmother Lela.
It’s my life.
So is this pie. Utterly divine! If you’re not a huge fan of pumpkin pie, you have to try this one this year. I love how light and mild it is. Swoon.
Enjoy, my friends.
