The Pioneer Woman
One 9" graham cracker pie crust-store bought or homemade-I suggest individual size
3oz vanilla pudding, the cook and serve type
1 C Half and Half
1/2 C heavy cream
pinch of cinnamon, nutmeg, ginger and barely a touch of cloves-keep the spices light
2 Tblsp whisky, optional-I did not use this
1/2 C plus 3 Tblsp pumpkin puree
1/2 C heavy cream-additional
2 Tblsp brown sugar
extra graham cracker crumbs or nuts or candied pumpkin seeds or whipped cream for garnish
- Mix pudding, Half and Half, heavy cream and spices in pot. Bring to a boil over medium heat, stirring constantly until mixture is thick.
- Remove from heat, add whisky if using and pumpkin. Mix well (a whisk helps).
- Put lid on pot and allow to cool. Once cool place in fridge to get cold.
- When cold, add heavy cream and brown sugar to separate bowl and mix until light and fluffy.
- Fold whipped cream into pumpkin mixture. Pour into crust, cover with plastic wrap touching the top of the pie and refrigerate for a few hours or overnight.
- Garnish top if desired.
- Clean seeds and innards out of pumpkin, cut in half or fourths if larger pumpkin.
- Place on a parchment covered cookie sheet and bake at 350 degrees for 45 minutes to an hour (until it's easy to stick a fork into).
- Let cool for a bit and remove the flesh from the skin with a spoon.
- Mash the pumpkin (I used the food processor).
- I then placed it in a damp clean dish cloth in a strainer and allowed it strain for an hour. Since this wasn't a specific "pie" pumpkin I even rolled up the towel and squeezed quite a bit of liquid out of it before I used it.
- The puree can be frozen, I figured it would take about 2 cups to make a traditional pumpkin pie and plan to thaw it in a strainer too.