Thursday, November 25, 2010

Another pumpkin post

Because it is Thanksgiving I feel another pumpkin post is appropriate. Besides, nothing else of interest has occurred. I got my recipe here (modified it a bit to make it non-alcoholic) and it was a big hit. It was such a big hit that I never even got to try a piece because it was gone before I was ready for dessert. From what I heard though, it was a prefect spin off of pumpkin pie and extremely rich. It was very light on the pumpkin, heavy on the cream. I am a firm believer that you can never have too much cream, which is why I used the left over cream in the mashed potatoes which were delicious. (I didn't tell anyone I spiked the potatoes because people were enjoying them so much I didn't have the heart to tell them it was probably going to clog their arteries later.)
Anyway, enjoy!

(photo and recipe courtesy of The Pioneer Woman. I will stop infringing on copyrights when I remember to take my own pictures.)

Pumpkin Cream Pie


  • 1-½ package Graham Crackers (about 15 Cookie Sheets)
  • ½ cups Powdered Sugar
  • 1 stick Butter, Melted
  • 1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
  • 1 cup Half-and-half
  • ½ cups Heavy Cream
  • Pinch Of Cinnamon
  • Pinch Of Nutmeg
  • Pinch Of Ground Cloves
  • ½ cups (plus 3 Tablespoons) Pumpkin Puree
  • ½ cups (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, 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.

1 comment:

  1. Jocelyn! I made this last week and it was delicious. Thanks for posting. Your blog is so cute. :)