Pumpkin Pie With Cream Cheese And Graham Cracker Crust
Introduction
Fall is here, and it's time to indulge in some delicious pumpkin pies. If you're tired of the same old traditional pumpkin pie, then you should try this pumpkin pie with cream cheese and graham cracker crust. This dessert will impress your guests and leave them wanting more.Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
Instructions
For the crust:
- Preheat the oven to 375°F.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8-10 minutes or until lightly browned. Set aside to cool.
For the filling:
- Beat the cream cheese in a large bowl until creamy.
- Add the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Mix until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the heavy cream until well combined.
- Pour the mixture into the prepared crust.
- Bake for 45-50 minutes or until the center is set.
- Let the pie cool to room temperature before serving.
Variations
If you want to change things up a bit, here are some variations you can try:
- Use a chocolate graham cracker crust instead of a regular one.
- Add some chopped pecans or walnuts to the filling for some crunch.
- Top the pie with whipped cream or vanilla ice cream.
- Serve the pie warm with caramel sauce drizzled on top.