CAN YOU MAKE PUMPKIN PIE WITH GRAHAM CRACKER CRUST RECIPES

Name: Pumpkin Cream Pie
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 8 servings
Ingredients: 1 1/2 package graham crackers (about 15 cookie sheets); 1/2 c. powdered sugar; 1 stick butter, melted; 1 box (3 oz. box) vanilla pudding (cook and serve variety); 1 c. half-and-half; 1/2 c. heavy cream; pinch of cinnamon; pinch of nutmeg; pinch of ground cloves; 2 tbsp. whiskey (optional); 1/2 c. (plus 3 tablespoons) pumpkin puree; 1/2 c. (additional) heavy cream; 2 tbsp. brown sugar; extra graham cracker crumbs, for garnish

BEST PUMPKIN CREAM PIE RECIPE - HOW TO MAKE PUMPKIN CREA…

Best Pumpkin Cream Pie Recipe - How to Make Pumpkin Crea… image

This pumpkin cream pie recipe is a a creamy, dreamy, more mild take on pumpkin pie. Here's how to make the graham cracker crust and pumpkin filling.

Provided by Ree Drummond

Categories Christmas Thanksgiving baking breakfast comfort food dessert main dish snack

Total Time 2 hours 20 minutes

Prep Time 2 hours

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 package graham crackers (about 15 cookie sheets)
1/2 c. powdered sugar
1 stick butter, melted
1 box (3 oz. box) vanilla pudding (cook and serve variety)
1 c. half-and-half
1/2 c. heavy cream
pinch of cinnamon
pinch of nutmeg
pinch of ground cloves
2 tbsp. whiskey (optional)
1/2 c. (plus 3 tablespoons) pumpkin puree
1/2 c. (additional) heavy cream
2 tbsp. brown sugar
extra graham cracker crumbs, for garnish

Steps:

Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

NO BAKE PUMPKIN CHEESECAKE - SKINNYTASTE

No Bake Pumpkin Cheesecake - Skinnytaste image

Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Provided by Gina

Categories Dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 8

Ingredients

8 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar (unpacked)
4 oz Truwhip (thawed)
9 inch reduced-fat Graham Cracker Crust

Steps:

In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. A hand mixer or spatula both work fine.
Add Truwhip and whip until smooth.
Spoon mixture into pie crust and chill for a few hours, until firm.

Nutrition Facts : ServingSize 1 slice, Calories 187 kcal, CarbohydrateContent 21 g, ProteinContent 2.5 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 5.5 mg, SodiumContent 178 mg, FiberContent 1.5 g, SugarContent 13 g

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Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

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