Pumpkin Cream Pie

This pumpkin pie swaps traditional custard for a creamy pudding filling with a buttery graham cracker crust.

140 min Serves 8 serving(s) Medium Thanksgiving Cuisine

Our own summary of the original by Ree Drummond — the full post and photos live at thepioneerwoman.com.

This no-bake pumpkin cream pie features a buttery graham cracker crust and a silky pumpkin pudding filling made with vanilla pudding, pumpkin puree, and warm spices. A touch of whiskey adds depth, while a brown sugar whipped cream lightens the texture. Chill thoroughly before serving with extra graham cracker crumbs on top.

Directions

Preheat the oven to 300°F.

Grind the graham crackers in a food processor, or place them in a large ziplock bag and crush with a rolling pin. Add the powdered sugar and melted butter, then process or mix until thoroughly combined.

Press the mixture firmly into the bottom and up the sides of a pie pan. Bake for 8 to 10 minutes until warm and set. Remove from the oven and let the crust cool completely.

In a medium saucepan, whisk together the dry pudding mix, half-and-half, and 1/2 cup of heavy cream. Add a pinch each of cinnamon, nutmeg, and ground cloves. Bring to a boil over medium heat, stirring constantly, until the mixture becomes bubbly and thick.

Remove from heat and stir in the whiskey if using. Add the pumpkin puree and stir to combine. Cover the pot and set aside to cool, then refrigerate until completely chilled.

Once the pumpkin mixture is chilled, transfer it to a mixing bowl. In a separate bowl, beat the remaining 1/2 cup of heavy cream with the brown sugar until very light and fluffy. Fold this into the pumpkin cream mixture until well blended. Pour into the cooled crust.

Cover the pie and refrigerate for a couple of hours or overnight. Serve topped with extra graham cracker crumbs.