Pumpkin makes the perfect pie for the fall and holidays

"K2T Wisata"

Pumpkin makes the perfect pie for the fall and holidays.

Most traditional pumpkin pies are baked. I love a good traditional pumpkin pie, but I also enjoy pies that are a little more unique and unusual like this pumpkin cream pie.

What I found in pumpkin cream pie is the perfect combination of traditional and unique. It has the great flavor of a baked pumpkin pie, but it is more of a pudding pie, which makes it less traditional.

This pie is light and creamy and has the perfect texture. Not only that this pie is so easy. Even someone that is a non baker could make quite an impression with this pie.

Pumpkin Cream Pie

• 1 Graham Cracker Crust ( I used gf crackers)
• 2 cups of milk
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• 1/8 teaspoon cloves
• ½ cup sugar
• salt-dash
• 4 egg yolks
• ¼ cup cornstarch
• 1-15 ounce can of pumpkin puree
• 1 tablespoon butter, softened
• whipped cream, optional

To make the pumpkin cream:

1. In a pan combine the milk, vanilla, cinnamon, cloves, ¼ cup sugar, and salt. Heat over medium heat.
2. In a small bowl beat eggs, remaining sugar, and cornstarch together.
3. Gradually whisk ½ cup hot milk mixture into eggs.
4. Add egg and mixture into the remaining hot milk mixture.
5. Cook over medium, stirring consistently until heated through and thickened, about 3 – 5 minutes.
6. Remove from heat and immediately stir in pumpkin and butter.
7. Strain through a fine sieve to remove any lumps.
8. Spread into prepared graham cracker crust.
9. Refrigerate for several hours or over night.
10. Serve with whipped cream.

Adapted from Martha Stewart.