Pumpkin Pie with Cinnamon Crust and Spiced Whipped Cream
Courtesty of Debbie Macomber and "Cedar Cove"
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
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
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.
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."