My new favorite Pumpkin Pie (a little creation I stumbled upon last Thanksgiving)
So say making a pie crust doesn’t create a relaxing Zen like feeling for you…then th
is pie is perfect!
It starts with a graham cracker crust, so super easy, and is filled with a cheesecakeish pumpkin pie filling.
My daughter has to bring a pumpkin pie to school tomorrow, and of course, I wanted to make a homemade one, so I went with my trusted recipe from last year!
The crust:
1 ½ Cups finely ground graham cracker crumbs
6 Tablespoons butter, melted
¼ Cup Sugar
1/4 teaspoon ground cinnamon
Using a food processor, mix ingredients and pulse until combined. Press into the bottom and sides of a pie pan and bake at 350 degrees for about 12 minutes. Allow to cool.
The filling:
8oz Cream Cheese (softened)
2 Cups canned pumpkin
1 Cup Sugar
¼ Teaspoon salt
1 egg plus 2 egg yolks – lightly beaten
1 Cup half and half
¼ Cup butter
1 ½ Teaspoon vanilla
½ Teaspoon ground cinnamon
Mix all ingredients together using a mixer, pour into prepared crusts and bake for about 55 minutes at 350 degrees.
Top with a dollop of homemade whip cream