By Danielle Robinson
The first appearance of this tasty dessert was at the pilgrims’ second Thanksgiving in 1623 and since its debut has become a holiday staple. Pumpkin pie truly encompasses the flavors of autumn. In fact, many of us return to the same recipe year after year. This year, however, we decided that we wanted more from our pumpkin pie.
This smooth and flawlessly spiced pie is cradled by a buttery graham cracker crust that will leave you craving another bite. If that wasn’t enough, we topped it off with a richly satisfying cream cheese whip. You’ll never eat pumpkin pie the same old way again.
Pumpkin Spice Graham Cracker Crust
2 cups graham crackers, smashed
8 tablespoons unsalted butter, melted
¼ cup sugar
¼ cup brown sugar
½ teaspoon pumpkin pie spice
Preheat oven to 350ºF.
Combine all ingredients in a medium sized bowl. Press into 9” pie pan. Pre-bake for 10-15 minutes. Then follow baking instructions from pie filling.
Pumpkin Pie Filling
15 oz pumpkin
14 oz sweetened condensed milk
2 eggs, 2 egg yolks
2 tablespoons molasses
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
½ teaspoon salt
Preheat oven to 400ºF.
In a small bowl, mix all the spices. Set aside. In a large mixing bowl, beat pumpkin, sweetened condensed milk, eggs, and molasses until combined. Add spices. Stir to combine.
Pour into graham cracker pie crust. Bake for 15 minutes at 400ºF. Lower temperature to 350ºF and bake for 45 additional minutes.
Cream Cheese Whipped Cream
8 oz cream cheese (cold)
½ cup sugar
¼ cup brown sugar
⅛ teaspoon salt
1 teaspoon vanilla
1 ½ cups heavy cream
Using a hand mixer, mix cream cheese, sugar, salt and vanilla in a large bowl until creamy and combined. In a stand mixer, mix heavy cream until stiff peaks form. Do not over mix. Add whipped cream into cream cheese mixture and fold to combine. Serve on top of pumpkin pie.
To download the full recipe to add to your collection, click here.
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