Prep: 10 minutes | Cook: 40-50 mins | Yield: 8 servings
Pumpkin pie with graham cracker crust? Yes, you read it right. We’ve been craving this dessert lately, so the other day, I made one myself, and this time, I wanted to give it a little twist by using different pie crust. And it worked.
- 1 cup graham cracker crumbs
- 2 tablespoons Splenda
- ½ teaspoon vanilla extract
- ½ stick unsalted butter, cubes
- 1 (8oz) package cream cheese, softened
- 1 (140z) can pumpkin, smashed
- 1 cup sugar, or Splenda
- 2 eggs, room temperature
- 1 cup 2% reduced fat cold milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- Whipped cream, for topping
Preheat the oven to 350º F.
For Crust: Place all ingredients in a food processor, and process until moist and well incorporated. Transfer the crust mixture into a 9-inch round baking pan. Using hand, press the mixture onto the bottom-center of the pan. Bake the crust 5 to 8 minutes. Set aside.
For Pie Filling: In a large mixing bowl, beat the cream cheese, pumpkin and sugar with a hand mixer until well blended. Add the eggs, milk, vanilla, cinnamon, cloves, ginger and salt, and beat until well incorporated. Pour the filling into the baked graham crust and bake for 40 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.
Slice into wedges and top each piece with a dollop of whipped cream. Pinch crumbs off from the crust and sprinkle on top of the pie. Serve. Enjoy!