With its delicious creamy filling and graham cracker crust, this may not be your traditional pumpkin pie recipe, but it may be your new favorite holiday dessert.

Source: Family Circle

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Recipe Summary test

prep:
15 mins
bake:
15 mins
cook:
12 mins
total:
42 mins
Servings:
12
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Ingredients

Crust:
Filling:

Directions

Crust:
  • Heat oven to 325°F. Finely crush graham crackers. Add butter and sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.

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  • Bake crust at 325°F for 15 minutes or until lightly browned around edges. Place on wire rack and cool completely.

Filling:
  • In a small bowl, stir together apple juice and vanilla. Sprinkle gelatin over top and let stand 5 minutes.

  • In a medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. Cook over medium heat, whisking, for 9 minutes or until temperature registers 140° on an instant-read thermometer. Continue stirring over low heat for 3 minutes more, maintaining 140°.

  • Microwave gelatin mixture for 10 seconds, until melted. Whisk into pumpkin mixture and remove from heat.

  • Pour filling into large bowl. Place in a larger bowl filled with ice water. Stir occasionally for 12 minutes or until cooled.

  • With electric mixer, whip cream on medium-high speed until stiff peaks form. Gently fold into cooled pumpkin mixture. Pour filling into cooled crust. Cover and refrigerate overnight.

  • When ready to serve, run a thin knife between pan and pie. Remove side of pan, slice and serve.

Nutrition Facts

340 calories; fat 19g; cholesterol 119mg; saturated fat 11g; carbohydrates 39g; insoluble fiber 2g; protein 5g; sodium 152mg.
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