Pumpkin Cream Pie

The pumpkin train continues... with a different version of pumpkin pie.  It's more of a pumpkin pudding pie, and it's delicious.  I made this for a work lunch so I don't have any pictures of it once it's sliced and ready to eat, but trust me when I say it's delicious.  I do like original pumpkin pie, but think this is a great version as well, something different but familiar.

Grind graham crackers in a food processor.  Or, if you don't have a food processor, place them in a large Ziploc bag and pound them 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 8-10 minutes at 300 degrees F, or until warm and set.  Remove from oven and allow to cool completely

In a medium sauce pan, mix dry pudding mix with half and half and cream.  Add spices, and bring to a boil stirring constantly until mixture is bubbly and thick.

Remove from heat and stir in whisky (if using) and pumpkin.  Stir to combine.  Place lid on the pot and set aside to cool.  When cool enough, place pot in the fridge.

In a mixing bowl combine heavy cream and brown sugar.  Beat until very light and fluffy.  

Fold in the pumpkin pudding mixture until combined.  Pour into cooled crust.

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

This has similar taste to pumpkin pie, but different texture and it's best served cold.  Although I stick with the classics for Thanksgiving, if you're having a dinner party and want a pumpkin dessert this would be perfect for it!  

Hope you have a great weekend, make sure you enter in my blogs 200th post giveaway!!!

Pumpkin Cream Pie

Serves 8+

Crust:

~15 cookie sheets of graham crackers

1/2 cup powdered sugar

1 stick butter, melted

Filling:

1 3oz box vanilla pudding

1 cup half and half

1/2 cup heavy cream

pinch of cinnamon

pinch of nutmeg

pinch of ground cloves

2 tablespoons whisky *optional

1/2 cup +3 tablespoons pumpkin puree

1/2 cup (additional) heavy cream

2 tablespoons brown sugar

Preheat the oven to 300 degrees F.

Grind graham crackers in a food processor.  

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 8-10 minutes, or until warm and set. 

Remove from the oven and allow crust to cool completely.

In a medium saucepan mix dry pudding mix with half and half and cream.

Add spice and bring to a boil over medium heat, stirring constantly, until mixture is thick.

Remove from heat and stir in whisky and pumpkin until combined.

Place lid on the pot and set aside to cool.

When cool enough, place in the fridge to cool completely. 

When the mixture is cool remove from fridge.

In a medium bowl add 1/2 cup of 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 hours to overnight.

Serve with graham crackers crumbled on top.