Poetic Pumpkin Pie Recipe - Allrecipes.com
Poetic Pumpkin Pie Recipe
  • READY IN 2 hr

Poetic Pumpkin Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  3. Bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
  4. Increase oven temperature to 425 degrees F (220 degrees C).
  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.
  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.
  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.
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Reviews More Reviews

Nov 16, 2013

My son loves pumpkin pie...I never really cared for it. This recipe is amazing! It quickly is becoming one of my favorites.

 
Aug 16, 2014

How do I love thee, Poetic Pumpkin Pie? Let me count the pieces we ate. A break from my traditional pumpkin pie recipe, we loved the graham crust and the silky smooth filling. I followed the recipe to the letter, with one small deviation. We couldn't wait for it to cool, so I topped each piece with the whipped cream instead of spreading it over the entire pie. It was nicely set even while still warm. Beautiful texture. We are looking forward to another taste tomorrow. Great recipe!

 

6 Ratings

Dec 07, 2013

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!

 
Nov 29, 2013

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.

 
Nov 20, 2013

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!

 
Nov 15, 2013

Sooooo much better than plain old pumpkin pie!

 

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Nutrition

  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 56.8 g
  • 18%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 30.4 g
  • 47%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 575 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

TheGiftOfGrub
1 Followers 0 Saved Recipes
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