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Pumpkin Pie with Cinnamon Crust and Spiced Whipped Cream

 

Makes 1 pie


Traditional pumpkin pie gets a family-friendly makeover with the addition of a graham-cracker crust and cinnimon-spiced whipped cream.


Crust Ingredients:

1½ cups cinnamon graham cracker crumbs (from about 12 crackers)

5 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

Pinch salt


Filling Ingredients:

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."

July 2014
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