1.5 cups cinnamon graham cracker crumbs (from about 12 crackers)
5 tbspns unsalted butter, melted
1 tbspn granulated sugar
Pinch of salt
For filling-
2 large eggs, beaten to blend
3/4 cup brown sugar
2 tspns ground cinnamon
1/2 tspn ground ginger
1/2 tspn nutmeg
1/4 tspn salt
1-15 oz can solid pack pumpkin (not pumpkin pie mix)
1-1/4 cups heavy cream
Spiced Cream-
1 cup chilled heavy cream
1/4 cup confectioner's sugar
1/2 tspn cinnamon
Instructions
For Crust (can be baked up to 6 hours in advance)
Preheat oven to 350 degrees Fahrenheit; 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 12-15 mins
until set. Transfer to a wire rack to cool.
Increase oven temperature to 375 degrees
Fahrenheit.
For filling- Whisk ingredients in a large bowl. Pour
into crust. Bake 45 mins until filling is just set.
Transfer to wire rack to cool completely.
For cream- In a large bowl with electric mixer on
high speed, beat cream, confectioner's sugar and
cinnamon until it holds stiff peaks.
Serving
Suggestions
Serve immediately with pie
Originally Submitted
3/5/2017
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