Pumpkin Cream Pie

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Pumpkin Cream Pie

Pumpkin pie is one dessert that seems to be nearly synonymous with Thanksgiving dinner. The thing is I’m not a fan of traditional pumpkin pie.

I think it’s from years of there being two pumpkin pies to any other dessert at holiday dinners and the other desserts going quickly.

Over the past couple of holiday seasons, I’ve noticed that pumpkin cream pie was available in the freezer case at our local grocery stores. The cream layer of the pies was cream cheese and I’m the only one who likes that so those were out.

I did some searching online and couldn’t find exactly what I wanted either so I got a bit creative. I adapted my coconut cream pie recipe and the final result was full of pumpkin goodness in a no-bake pie since I used my vanilla wafer cookie crumb pie crust.

Even my nephew who is pumpkin pie purist loved the pumpkin cream pie.

Pumpkin Cream Pie

Servings 8 servings
Author Micha M

Ingredients

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 15 ounce can pumpkin
  • 2-3 teaspoons pumpkin pie spice
  • 1 cup heavy cream whipped and lightly sweetened OR
  • 1 8 ounce container whipped topping
  • 1 9 inch pie shell baked and cooled

Instructions

  1. Whisk together flour, sugar, and salt in a heavy-bottomed saucepan. Add the milk, egg yolks, and butter.

  2.  Cook over medium heat whisking constantly until the mixture has come to a bubble and has thickened enough to coat the back of a spoon. 

  3. Remove from the heat and stir in the vanilla, pumpkin, and pumpkin pie spice.


  4. Pour filling the prebaked and cooled pie crust, and let cool for about 45 minutes or until room temperature.


  5. Place in the fridge and let it chill completely before adding the whipped cream.

 

More Pumpkin Yumminess

Pumpkin Cake with Vanilla Maple Glaze

Pumpkin Spice Sweet Rolls

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This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

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