Monday, September 15, 2008

Pumpkin Cream Pie

Here is a new spin on Pumpkin Pie.


Pumpkin Cream Pie


CRUST
1 1/2 C Graham Cracker Crust
1/4 C Brown Sugar
6 Tbl Butter - melted

Mix together thoroughly and press firmly into 9in deep dish pie plate. Bake at 350 for 7-9 minutes, remove from oven and let cool completely.

FILLING
1 Can Pumpkin Puree (15 oz)
1 jar Marshmallow Cream (7oz)
1/4 Cup Brown Sugar
1/4 Cup Powdered Sugar
1 tea Vanilla
2 tea Pumpkin Pie Spice
2 1/2 C Cool Whip - thawed
6 oz Cream Cheese - creamed

Blend together cream cheese, pumpkin, marshmallow cream, brown & powdered sugar, spice and vanilla. Once blended fold in whipped cream and pour into crust. Freeze at least 2 hours until frozen. Garnish with remaining whipped cream.

1 comment:

Kristi said...

Oh my goodness, Jen!! I didn't know you were a chef!! Yum. And now I know where to go for good recipes--Hooray! AND you will also never want me to cook for you! I am special in the kitchen...Nolan is our go to guy for that.