I am an avid Pumpkin Lover. I cannot WAIT for the weather to cool off because it means I can start baking with pumpkin.
I have never met a Pioneer Women recipe that I haven’t LOOOVED, so you can imagine my utter dismay when I made her Pumpkin Cream Pie, and found it lacking terribly in the flavor department.
Now, granted, she didn’t choose to be on the Foodie Pedestal I had her on in the first place, but when I tasted this pie, she fell off and I wanted to cry. Hey, it happens to the best of us.
I feel like the main flavor was the cream. And I never though I’d say this, but it honestly needed more SUGAR, as well as spices. I think with a few changes, this could be a real winner though!!!!!
Check out my great helper! She was so proud I let her stir at the stove like a real mom….
- FOR THE CRUST:
- 1-½ package Graham Crackers (about 15 Cookie Sheets)
- ½ cups Powdered Sugar
- 1 stick Butter, Melted
- FOR THE FILLING:
- 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
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 and stir in whiskey, if using. 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.
Let me know if you make changes to this pie and have success! It really has such potential!!!
Want a 4 little Fergusons APPROVED Pumpkin Pie recipe?
Check out this one from my youth…..