Pumpkin Cream Pie

My friend posted this recipe from The Pioneer Woman blog on facebook and I couldn't wait to try it for our Thanksgiving dinner. Delicious! It is like having toned down pumpkin pie with lots of cream on top, only it is all mized together. If you go to the link you will get the whole process in pictures as well, but here is the rundown.

Crust
1 1/2 packages of graham crackers (abotu 10 crackers)
1/2 cup powdered sugar
1/2 cup butter, melted

Turn the graham crackers into crumbs using a food processor or blender. Add powdered sugar and butter and mix together. Smash into a pie tin and bake at 300 degrees for 8-10 minutes. Let cool.

Filling
1 (3 oz.) box of cook and serve vanilla pudding
1 cup half and half
1/2 cup heavy cream
a pinch of cinnamon
a pinch of nutmeg
a pinch of ground cloves
1/2 cup + 3 Tbsp. pumpkin puree
1/2 cup heavy cream
2 Tbsp. brown sugar

Pour pudding mix into a soucepan and add half and half, 1/2 cup of cream, and small pinches of the spices (don't overdo it here, you can always add more later). Whisk together and bring to a boil over medium heat. Stir frequently and boil for a few minutes until it is nice and thick. Add pumpkin puree to the hot pudding mix and stir in. Let it cool enough that you can put it in the fridge and then let it cool some more.

Meanwhile, whip the remaining 1/2 cup of cream and 2 Tbsp. brown sugar until it is nice and fluffy. When the filling is chilled, mix the cream and filling together. Pour into the cooled crust and smooth the top. Cover with plastic wrap and then return to the refridgerator to cool for a few hours or overnight. You can sprinkle some graham cracker crumbs on top or just eat it plain. Mmm.