Holiday

Pumpkin Cream Pie with Caramel Sauce

Ingredients

4 cups gingersnap cookies

½ cup butter, melted and cooled slightly

1 egg white, beaten

1 envelope unflavored gelatin

4 egg yolks

1 cup milk

1 cup heavy cream

½ cup granulated sugar

¼ tsp salt

½ cup canned pumpkin

1 ½ teaspoons pumpkin pie spice

½ cup powdered sugar

Caramel ice cream topping

Directions

  • Preheat oven to 375F.
  • In a food processor, pulse the cookies to form a fine crumb.
  • Place in a bowl, add the melted butter and beaten egg white.
  • Press into the bottom and up the sides of a 9” pie plate.
  • Bake in preheated oven for 15 minutes. Allow to cool thoroughly.
  • In a small bowl, mix the gelatin and water. Set aside.
  • Heat the milk to scalding over medium heat
  • Beat the egg yolks, salt, and granulated sugar together until light and creamy.
  • Slowly add the egg yolk mixture to the hot milk, stirring constantly.
  • Stir in the gelatin, pumpkin, and the pumpkin pie spice and cook over medium heat until mixture thickens, and slightly simmers, stirring constantly (about 10 minutes).
  • Remove from heat and pour into a bowl.
  • Refrigerate, stirring every 15 minutes, until mixture sets and has a pudding consistency.
  • Beat the heavy cream and powdered sugar together, until stiff peaks form.
  • Gently fold the two mixtures together and spread into prepared crust.
  • Chill two hours. Slice and serve with a drizzle of caramel topping!

Recipe courtesy of Florida Dairy Farmers

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