Sound good? It is.
And it’s fairly easy.
Most everyone likes pumpkin pie, a staple at Thanksgiving and Christmas. Recently, I have made some cream pies and thought pumpkin cream might work. It did.
Here’s how.
For starters, do a graham cracker crust and make it yourself. The store-bought graham cracker crusts are certainly easy, but they don’t quite measure up. It’s really easy to make your own. I keep a box of graham cracker crumbs in the pantry for that purpose. Use 1 ½ cups of crumbs, a ¼ C of sugar and a melted stick of butter. Press the mixture firmly on the bottom and side of a pie plate, firm it up in a 350 oven for about 7 or 8 minutes and you’re good to go.
While the crust is cooling, combine 1 can pure pumpkin, 1 pkg. instant vanilla pudding, 1 cup evaporated milk and 1 teaspoon of pumpkin spice in a large mixer bowl. Mix by hand or with a mixer until well blended. Then, fold in 1 ½ C whipped topping. Spoon the mixture into the pie crust and freeze for several hours, until firm. Take out an hour before serving, garnish with an additional ½ C whipped topping and dig in.
Pumpkin Cream Pie
For the crust
11/2 C graham cracker crumbs
1 stick butter
¼ C sugar
For the filling
1 15 oz. can pure pumpkin
1 pkg. instant vanilla pudding
1 C evaporated milk
1 t pumpkin spice
2 C frozen whipped topping