Recipe by TheGiftOfGrub
"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!"
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graham cracker crumbs
1 (15 ounce) can
1 (14 ounce) can
sweetened condensed milk
Brown Sugar Whipped Cream:
heavy whipping cream
2 1/2 tablespoons
My son loves pumpkin pie...I never really cared for it. This recipe is amazing! It quickly is becoming one of my favorites.
Like the first reviewer, I'm not a huge pumpkin pie fan but my kids loooove it. Making this recipe changed that! I love the variation from traditional pie crust, and the brown sugar whipped cream is just the right topping. Everyone loves whipped cream in every bite! Can't wait for more recipes from The Gift of Grub!
Sooooo much better than plain old pumpkin pie!
This pie was really good! Kind of a refreshing update to the original pumpkin pie recipe. I took it to my boyfriends family's thanksgiving at it was a hit! Only for me it took about ten minutes longer to cook completely through then stated in the recipe. I also had to cover it with foil so the crust wouldn't burn on the edges. I highly recommend this recipe!
This is a wonderful way to improve pumpkin pie. I thought it took longer than 2 hours to make. The pie has to cool before you can do the whipped cream layer, so give yourself time for that. The pumpkin layer had caramely undertones from the sweetened condensed milk. It was lovely.
* Percent Daily Values are based on a 2,000 calorie diet.
Poetic Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 274
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