Pumpkin Cream Pie
Pumpkin Cream Pie
Crust:1c. Cookie Crumbs
1/4c. Butter
1/4c. Brown Sugar
Filling:
15oz. can Pumpkin
8oz. pkg. Cream Cheese
3.4oz. pkg. Vanilla Pudding
or 7Tbsp Pudding Mix
1/2c. Brown Sugar
1c. Whipping Cream
or 1/4c. Wip-It powder
1/2c. Water
1tsp. Pumpkin Pie Spice
Topping:
1 1/2c. Whipping cream
1/4c. Sugar
1tsp. Vanilla
OR:
1/4c. Wip-It powder
1/4c. Ice Water
First the crust, I like to use 1/2 to all crushed Gingersnaps, if you are not as fond of them as I am, any crushed cookie we sell will do especially the graham crackers. It is pretty simple, mix the sugar and the crumbs.
Add the melted butter and mix until you can make a ball that holds itself together.
Press into your pie tin. Hint: my mother taught me to stack another matching pie tin on the tin with the crust and press them together to get a good, smooth, stable crust. Now you can cook the crust at 350° for 10-15 minutes or just chill the crust until the pie sets. Cooking will melt the sugar and give you a crispier crust.
For the filling make sure your cream cheese is at room temperature or it will not completely incorporate into your mixture. Add all the ingredients and blend on high until the mixture lightens in color and gets thick and fluffy.
Spread in the chilled pie crust. Mix the cream topping on high until stiff peaks form and either spread or pipe onto pie. Let chill for 2 hours or until set. Sprinkle with a little cinnamon and viola! Pumpkin Cream Pie everyone will rave over.
While we are at it here are some of the other recipes we have here using Pumpkin:
Pumpkin Bean Mac & Cheese
Pumpkin Crumble
Pumpkin Pie - Traditional
Pumpkin Streusel Muffins
Tags: Pumpkin Cream Pie pumpkin cookie crumbs cookie crumb crust graham cracker crust cooking baking cream pie
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