Pumpkin Cream Pie

 

Ingredients:

Crust:
1 1/2 package graham crackers
1/2 cup powdered sugar
1 stick butter, Melted

Filling:
1 (3 oz.) box Vanilla Cook and Serve pudding
1 cup half and half
1/2 cup heavy cream
pinch of cinnamon
pinch of nutmeg
pinch of ground cloves
1/2 cup, plus 3 Tbsp, canned pumpkin puree
1/2 cups additional heavy cream
2 Tbsp brown sugar

Preheat oven to 300 degrees.

Crush graham crackers in a large ziploc bag.  Add powdered sugar and melted butter and mix well.  Press into the bottom and sides of a pie pan until nice and firm.  Bake 8-10 minutes.  Remove from oven allow 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 head and add pumpkin, 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.  Serve with graham crackers crumbled on top. 

Via: Pioneer Woman