Monday, September 16, 2013

Pumpkin Cream Pie / Ree Drummond / The Pioneer Woman / Thanksgiving 2013

This recipe is adapted from Ree Drummond's Pumpkin Cream Pie recipe.
Thanksgiving is the ultimate occasion to make pumpkin pie in America. It's a classic pie to serve at that time.
I have other recipes posted using pumpkin for the holiday, but just when you think you have enough, you discover another one!

Pumpkin Cream Pie:

1 1/2 sleeves of graham crackers + extra for garnish
1/2 C powdered sugar
1 stick of butter, melted, melted

1 (3oz.) box of Vanilla Cook and Serve Pudding mix
1 C half and half
1 C heavy cream, divided
1/8 tsp of each: cinnamon, nutmeg, ground cloves
2 TBS Brandy
1/2 C + 3TBS pumpkin puree
2 TBS brown sugar

Process crackers in a food processor
Add, powdered sugar and butter and process until well combined.
Press into a 9"-10" pie pan, up the sides too!
Bake at 300 degrees for 8 - 10 minutes
Remove, cool completely

In a saucepan:
dry pudding mix
half and half
1/2 C heavy cream
Bring to a boil on medium heat
Stirring constantly, until it thickens.
Remove from heat
Add Brandy
Add Pumpkin and stir well
Cover saucepan and cool completely

In a separate bowl:
1/2 C heavy cream
brown sugar
Beat with a hand mixer until light and fluffy
Fold into pumpkin mixture by hand

Pour into crust
Cover and refrigerate for at least 2 hours or overnight

Serve garnished with additional crushed graham crackers.

Peace in the Kitchen!

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