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Categories:
crust crackers unsalted butter sugar filling apple juice vanilla unflavored gelatin pumpkin puree milk light brown sugar egg yolks pumpkin pie spice salt heavy cream
Viewed: 42 - Published at: 6 years agoIngredients
- Crust
- 12 sheets graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Filling
- 3 tablespoons apple juice
- 1 teaspoon vanilla extract
- 1 (3 ounce) envelope unflavored gelatin
- 1 (15 ounce) can pumpkin puree, not pumpkin pie filling
- 1 (12 ounce) can evaporated milk
- 1 cup light brown sugar, packed
- 4 egg yolks
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup heavy cream
Method
- Crust: Heat oven to 325 degrees.
- Finely crush graham crackers.
- Add butter and sugar and mix until all crumbs are moist.
- Press into bottom and up side of a 9-inch round springform pan.
- Bake crust at 325 degrees for 15 minutes or until lightly browned around edges.
- Place on wire rack and cool completely.
- Filling: In small bowl, stir together apple juice and vanilla.
- Sprinkle gelatin over top and let stand 5 minutes.
- In a medium saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth.
- Cook over medium heat, whisking for 9 minutes or until temperature registers 140 degrees on an instant read thermometer.
- Continue stirring over low heat for 3 minutes more, maintaining 140 degrees.
- Microwave gelatin mixture for 10 seconds, until melted.
- Whisk into pumpkin mixture and remove from heat.
- Pour filling into large bowl.
- Place in a larger bowl filled with ice water.
- Stir occasionally for 12 minutes or until cooled.
- With electric mixer, whip cream on medium-high speed until stiff peaks form.
- Gently fold into cooled pumpkin mixture.
- Pour filling into cooled crust.
- Cover and refrigerate overnight.
- When ready to serve, run a thin knife between pan and pie.
- Remove side of pan, slice and serve.
