Pumpkin Pie with Cinnamon Crust and Spiced Cream
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Family Tested & Approved
cinnamon graham crackers
For the crust: In blender or food processor blend or pulse crackers,butter sugar salt until fine crumbs form.
Press on bottom and sides of pie plate and bake 12-15 minutes at 350 degrees till lightly golden. Cool.
For Filling: whisk 3/4 cups frown sugar,2 teaspoons cinnamon,1/2 teaspoon ginger,1/2 teaspoon nutmeg,1/4 teaspoon salt ,15oz can pumpkin,1 1/4 cups heavy cream and 2 eggs.
Pour filling into cooled pie crust. Bake 45 to an hour till knife inserted in center comes out clean.At 375 degrees.
For Spiced Whipped Cream; Beat 1 cup chilled heavy cream, 1/4 cup sugar and 1/2 teaspoon cinnamon till stiff peaks form.Spread on top of cooled pie or serve on the side.