Pumpkin Cream Pie

Ok, so Pumpkin Cream pie, not to be confused with Pumpkin Cream Pies, is another Pioneer Woman recipe that we made and LOVED!  I happen to have a 1/2 cup Pumpkin left over and so I was looking for a recipe that I could either half or that only needed that much.  Lucky for me, I found this.  I was surprised, I would have thought cream cheese and cool whip, but that is not what you'll find in this pie.  Oh and the Graham cracker crust is definately one I will use over and over!

Pumpkin Cream Pie
Added by Ree on November 15, 2010 in Desserts, Pies

Prep Time 2 Hours Cook Time 20 Minutes

Servings 8

Difficulty Easy

Ingredients

• 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
• 2 Tablespoons Whiskey (optional) (um yeah, I left this out.)
• 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 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.

Pumpkin Cream Pies

One of my very favorite food sites on the internet is Pioneer Woman.  She has a cooking section that is not only fun to read, but I have never had anything I didn't love on there.  She also has another section called Tasty Kitchen that her readers can share recipes.  They often go through and try out recipes and feature them on there.  One recipe featured on there that I had to make right away was this recipe for Pumpkin Cream Pies. 

I first was introduced to this kind of cookie by someone at church.  It was a DIVINE homemade Oreo cookie.  She wouldn't share her recipe, but I soon found one that I loved just as well.  Well this is the same kind of cookie, but the cookie is pumpkin flavor.  YUMMM!!

Pumpkin Creme Pies

Added by The Deutsch Girl on August 12, 2009 in Holidays, Thanksgiving

4.86 Mitt(s) | 42 Rating(s)

A delicious twist on the traditional oatmeal creme pie. Very easy to make, looks professional, and has the perfect amount of pumpkin flavor without overpowering. Add to your Thanksgiving dinner for a non-traditional pumpkin flavored dessert!

• Prep Time 1 Hour
• Cook Time 15 Minutes
• Difficulty Easy
• Servings
• System US Metric

Ingredients

• For Creme Pies
• 1 cup Brown Sugar
• 1 cup Sugar
• 1 cup Vegetable Oil
• 1 can Pumpkin (15 Oz.)
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 3 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 Tablespoon Cinnamon
• 1 teaspoon Ground Ginger
• ½ teaspoons Salt
• ½ teaspoons Ground Nutmeg
• ¼ teaspoons Ground Cloves
• _____
• FOR FILLING: (This filling is SOOO good!!)
• 1 package Cream Cheese Softened (8 Oz.)
• 1 stick Unsalted Butter, Room Temperature
• 1 package Powdered Sugar (16 Oz.)
• 3 drops Vanilla Extract
• 2 dashes Cinnamon

Preparation Instructions

Preheat oven to 350 degrees.
Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.
In a separate bowl, mix together the dry ingredients.
Slowly incorporate the dry ingredients into the wet until just combined.
Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)

(I skipped this step and just used a cookie scoop, the cookies didn't flatten out good enough and so then I had to flatten them with a spatula.  Might have just been easier to do it her way.)

Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.


Here is the step by step tutorial with pics if you want to read it.