Pumpkin Cream Pie

recipe

FOR THE CRUST:
■1-1/2 package Graham Crackers (about 15 Cookie Sheets)
■1/2 cup Powdered Sugar
■1 stick Butter, Melted
■ FOR THE FILLING:
■1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
■1 cup Half-and-half
■1/2 cup Heavy Cream
■ Pinch Of Cinnamon
■ Pinch Of Nutmeg
■ Pinch Of Ground Cloves
■2 Tablespoons Whiskey (optional)
■1/2 cup (plus 3 Tablespoons) Pumpkin Puree
■1/2 cup (additional) Heavy Cream
■2 Tablespoons Brown Sugar
■ Extra Graham Cracker Crumbs, For Garnish
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Preheat oven to 300 degrees.

Grind graham crackers in a food processor
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(or, if you don’t have a food processor, place them in a large Ziploc and pound ’em with a rolling-pin.) Add powdered sugar
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and melted butter
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and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm.
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Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with
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half-and-half
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and cream.
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Add spices.
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Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey,
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if using. Add pumpkin
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and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture
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until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

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