Makes 1 pie
Traditional pumpkin pie gets a family-friendly makeover with the addition of a graham-cracker crust and cinnimon-spiced whipped cream.
1½ cups cinnamon graham cracker crumbs (from about 12 crackers)
5 tablespoons unsalted butter, melted 1 tablespoon granulated sugar Pinch salt
¾ cup brown sugar 2 teaspoons ground cinnamon ½ teaspoon ground ginger ½ teaspoon nutmeg ¼ teaspoon salt 1 15-ounce can solid-pack pumpkin (not pumpkin pie mix) 1¼ cups heavy cream 2 large eggs, beaten to blend Spiced Cream Ingredients:
1 cup chilled heavy cream
¼ cup confectioners' sugar ½ teaspoon cinnamon Instructions:
1. For crust: Preheat oven to 350° F; set oven rack to middle position. In food processor, pulse crackers, melted butter, granulated sugar and salt until fine crumbs form. Press mixture over bottom and up sides of a 9-inch tart pan. Bake 12 to 15 minutes, until set. Transfer to a wire rack to cool. Increase oven temperature to 375° F. 2. For filling: Whisk ingredients in a large bowl. Pour into crust. Bake 45 minutes, until filling is just set. Transfer to wire rack to cool completely. 3. For cream: In a large bowl with electric mixer on high speed, beat cream, confectioners' sugar and cinnamon until it holds stiff peaks. Serve immediately with pie. Tip: The easy cookie crust can be made one day ahead. The pie can be baked up to 6 hours in advance.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."