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Poetic Pumpkin Pie Recipe

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!"

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook45 m
Ready In2 h

1Preheat oven to 375 degrees F (190 degrees C).
2Combine 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.
3Bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
4Increase oven temperature to 425 degrees F (220 degrees C).
5Whisk 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.
6Bake 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.
7Beat 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.