thepioneerwoman4.3
Pumpkin Cream Pie
Ree Drummond's favorite pumpkin pie recipe is lighter and creamier than the traditional dessert. Make it the night before Thanksgiving for all to enjoy!
👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 2h🔥 Cook: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●pan
- ●saucepan
- ●pot
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat oven to 300˚F.
2
Grind the graham 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 the powdered sugar and melted butter and process until totally combined.
3
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 the oven and allow the crust to cool completely.
4
In a medium saucepan, mix the dry pudding mix with the half-and-half and 1/2 cup heavy cream. Add the cinnamon, nutmeg, and cloves. Bring to a boil over medium heat, stirring constantly, until the mixture is bubbly and thick.
5
Remove from the heat and stir in the whiskey, if using. Add the pumpkin and stir to combine. Place a lid on the pot and set aside to cool. When cool enough, place the pot in the fridge to cool completely.
6
When the mixture is cool, remove it from 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 the cooled crust.
7
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
Nutrition Facts
calories
639 Calories
fat Content
34 g
fiber Content
3 g
sugar Content
33 g
sodium Content
443 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
75 mg
carbohydrate Content
72 g
saturated Fat Content
17 g
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