Pumpkin Cream Pie!

Pie, I love pie, I love pumpkinny things.  Believe it or not, I’m not a huge fan of pumpkin pie, I don’t dislike it, it just isn’t my favorite, might be a texture thing.

I got this idea in my head for a pumpkin cream pie, so I was off googling for a recipe and most of what I found involved instant pudding mix.  Since this is a scratch baking blog, I thought that we could do better, so I adapted my base cream pie recipe into this wonderful creation!

Gather the goods!

First we’re going to make the crust.  Preheat the oven to 350 degrees.  Combine the crushed graham crackers, sugar and spices, and mix them up.

Add the melted butter and mix again

Press it into a 9″ deep dish pie pan.  Try to get it even, but don’t lose your sanity over it, it’s just pie..

Bake this for 8-10 minutes or until fragrant and just starting to brown, it’ll smell wonderful!

Whisk up the eggs in a heat proof bowl and set aside.

Next in a heavy bottomed saucepan combine the sugar, cornstarch, and spices in the saucepan and whisk.  Don’t have the individual spices?  No problem, just use a slightly rounded teaspoon of pumpkin pie spice in place of the other spices, I bet that would work great.

Next add the milk and the pumpkin and whisk it all together and place over medium heat.  Now this is important, you’ll want to whisk constantly while heating, you don’t want it to burn on to the bottom of the pan.  Cook whisking constantly until it comes to a boil.

Once thickened and boiling slowly add about 1/3rd of the hot mixture into the eggs to temper them, whisking quickly to avoid making scrambled eggs, I love scrambled eggs, just not in my pie!

Add the egg mixture to the saucepan and whisk to combine.  bring to a boil once again and cook for one minute, while whisking.  Remove from heat and add the butter and vanilla, whisk to combine.  Pour into prepared pie crust.

Now cover with plastic wrap and press against the surface of the filling, this will help prevent pudding skin.  Chill for at least 5 hours or until completely cold, overnight is best.

When chilled cover with sweetened whipped cream.  I make my whipped cream by combining 1 1/2 cups of cold heavy cream, 1/4 cup powdered sugar and a teaspoon of vanilla in a bowl and whip to stiff peaks.

There’s that groovy mixer again!

Spread the cream over the pie.  A quick note, we used real cream here, so it will start to break down a bit after a day or so, even in the fridge, so this pie is best eaten within a day or two.

now cut a big ‘ol slice and dig in

Click here for printable recipe

 

 

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5 Responses to Pumpkin Cream Pie!

  1. Rhiannon says:

    How horrible…a pie I must consume within a day or two??? The humanity. But, seriously…this looks extremely tasty and amazing! I also have to admit, I’ve never made a pie that I haven’t baked…so this looks very interesting. I might have to move out of my comfort zone for this one…it looks worth it!

  2. You just gave me my pumpkin treat to bring to Scrappin’ Diva’s on Saturday! Thanks!!!!

  3. Pingback: Thanksgiving Recipe Roundup |

  4. Lyn says:

    This recipe looks great and I’d like to try it for Christmas. Your text refers to eggs, but there are no eggs in the ingredient list. How many eggs do I need?

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