- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup confectioners' sugar
- 1 teaspoon ground cinnamon
- Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Brown Sugar Whipped Cream:
- 1 cup heavy whipping cream
- 2 1/2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 pinch ground nutmeg
- Preheat oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, butter, confectioners' sugar, and 1 teaspoon cinnamon together in an 8-inch pie pan using a fork; press lightly into bottom and up sides of pan.
- Bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
- Increase oven temperature to 425 degrees F (220 degrees C).
- Whisk pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, lemon zest, salt, 1/4 teaspoon nutmeg, ginger, and cloves together in a bowl until smooth; pour over cooled crust.
- Bake in the oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and edges of crust are dark golden brown, 35 to 40 minutes. Cool pie completely.
- Beat cream, brown sugar, and vanilla extract together in a bowl using an electric mixer until stiff peaks form. Lift your beater: whipped cream should form sharp peaks. Spread whipped cream over cooled pie and lightly dust with a pinch nutmeg.
03/31/2018
recipepes.com
Poetic Pumpkin Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
