This Creamy Dessert Is Ree's Favorite Pumpkin Pie Recipe

Here is the revised version of the recipe, keeping the original recipe data unchanged:

This recipe is for a creamy, dreamy, more mild take on classic pumpkin pie with a graham cracker crust. It has been adapted from a recipe found in my mom's infamous recipe binder and combines the scrumptious flavor of pumpkin pie spice with the decadence of cream.


For the Crust:

- Graham crackers

- Powdered sugar

- Melted butter

For the Filling:

- Vanilla cook and serve pudding mix

- Cream

- Half-and-half

- Pinch of cinnamon, nutmeg, and ground cloves

- Optional: Whiskey

- Canned pumpkin puree

For the Topping:

- Brown sugar

- Heavy cream


1. Start by making the graham cracker crust. Process the graham crackers in a food processor or crush them with a rolling pin in a large ziploc bag. Add powdered sugar and melted butter to the crumbs and pulse until well mixed and moist. Reserve a small amount of crumbs for later and press the remaining mixture into a standard pie pan, both on the bottom and up the sides. Bake the crust at 300 degrees F for 8 to 10 minutes until set and slightly toasted. Set aside and let it cool completely.

2. In a saucepan, combine the vanilla cook and serve pudding mix with a mixture of cream and half-and-half instead of milk. Whisk together and add a pinch of cinnamon, nutmeg, and ground cloves. Bring the mixture to a boil over medium heat, cooking until thickened.

3. Optional: Add whiskey to the thickened pudding mixture and stir gently to combine.

4. Fold in a heaping half a cup of canned pumpkin puree, then cover the pot and let the mixture cool slightly. Once cooled, refrigerate the mixture until cold.

5. In a separate bowl, whip heavy cream with brown sugar until fluffy and stiff. Gently fold the whipped cream mixture into the chilled pumpkin pudding mixture.

6. Pour the combined mixture into the cooled graham cracker crust, spreading it evenly. Cover with plastic wrap and chill for at least a couple of hours, or overnight if possible.

7. Before serving, sprinkle the reserved graham cracker crumbs over the top.

Enjoy this delicious and light alternative to traditional pumpkin pie!