Poetic Pumpkin Pie

I like pumpkin pie, but have always found it a tad boring in its usual form. The cinnamon graham cracker crust and brown sugar whipped cream breathe new life into traditional pumpkin pie and make it, well, poetic!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 522 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ cup confectioners' sugar
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ cup butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 2 cups graham cracker crumbs
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 pinch ground nutmeg
• ½ teaspoon lemon zest
• 2 large eggs
• 1 cup heavy whipping cream
• 1 (15 ounce) can pumpkin puree
• 2 ½ tablespoons brown sugar

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.

Step 4

Increase oven temperature to 425 degrees F (220 degrees C).

Step 5

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.

Step 6

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.

Step 7

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.