Pumpkin Pie with Cinnamon Crust and Spiced Cream

Pumpkin Pie With Cinnamon Crust And Spiced Cream Recipe

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Rhonda Wheeler


A little addition to the regular pumpkin pie.The cinnamon and the spiced cream add to a great taste. One of my family favorites.


★★★★★ 1 vote

15 Min
55 Min


  • 1 1/2 c
    cinnamon graham crackers
  • 5 Tbsp
    butter, melted
  • 1 Tbsp
  • 3/4 c
    brown sugar,packed
  • 2 tsp
    cinnamon, ground
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 15 oz
    can of pumpkin
  • 1 1/4 c
    heavy cream
  • 2
    eggs beaten
  • 1 c
    chilled heavy cream
  • 1/4 c
  • 1/2 tsp

How to Make Pumpkin Pie with Cinnamon Crust and Spiced Cream


  1. For the crust: In blender or food processor blend or pulse crackers,butter sugar salt until fine crumbs form.
  2. Press on bottom and sides of pie plate and bake 12-15 minutes at 350 degrees till lightly golden. Cool.
  3. 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.
  4. Pour filling into cooled pie crust. Bake 45 to an hour till knife inserted in center comes out clean.At 375 degrees.
  5. 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.

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About Pumpkin Pie with Cinnamon Crust and Spiced Cream

Course/Dish: Pies

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