The Humpherys Family

ZZ Pumpkin Cream Pie

Recipe Added:  2/22/2012
1 3-oz box vanilla pudding, cook & serve
1 cup half-and-half
1/2 cup cream
pinch cinnamon
pinch nutmeg
pinch cloves
1/2 cup + 3 Tbsp pumpkin puree
1/2 cup cream
2 Tbsp brown sugar
 Crust:
1 1/2 pkg graham crackers (15)
1/2 cup powdered sugar
1 stick butter, melted
Preheat oven to 300F. Grind graham crackers in a food processor. Add powdered sugar and melted butter and process until 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. 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.

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