I LOVE pumpkin anything…because really, the holidays just aren’t the same without it.  So, since the season of thoughtless indulgence is here before us, I decided to find something new.  Traditional pumpkin pie is great and pops up at every holiday meal and I was sure that someone would pop by Marie Callendar’s or Costco and bring by a pie.  Yum!  So, I thought I’d look around and offer up a more  unique dish.  Step in the Pioneer woman with a drool worthy recipe. Pumpkin Cream Pie?  How can you go wrong if you pair pumpkin with decadent cream?  You don’t.  It’s fabulous! Now I won’t lie–I’ll take a helping of traditional pie over cream pie 8 out of 10 times.  I’m a Thanksgiving purist. I love all the traditional dishes. BUT–if you’re not big on the pumpkin (these people exist.  My sister for one, can’t stand pumpkin pie), then give this a shot.  It’s definitely delicious and I will definitely make this again!

Oh…and one of the best things about this dessert?  It’s rich, but not overly sweet.  So you can sit back and truly enjoy a slice without a sugar high fifteen minutes later.  Bonus?  Turn it into a Ice cream cake by throwing it in the freezer for an hour or two!  Now we’re talking…

Pumpkin Cream Pie

1-½ package Graham Crackers (about 15 Cookie Sheets)
½ cups Powdered Sugar
1 stick Butter, Melted

1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
½ cups Heavy Cream
Pinch Of Cinnamon (1/4 tsp)
Pinch Of Nutmeg (1/4 tsp)
Pinch Of Ground Cloves (1/4 tsp)
2 Tablespoons Whiskey (optional–I omitted this from my pie)
½ cups (plus 3 Tablespoons) Pumpkin Puree
½ cups (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish

Preparation Instructions

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.

Adapted from The Pioneer Woman