Pumpkin Cream Pie

[cappyhead]

Pumpkin Cream Pie, modified slightly from this recipe:  http://www.marthastewart.com/recipe/pumpkin-cream-pie

• 1 pre-made graham cracker crust
• 1 can (15 ounces) pure pumpkin puree
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon ground cinnamon, plus more for serving
• 1 teaspoon pumpkin-pie spice
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup heavy cream

1. Preheat oven to 375 degrees.
2. Make filling: In a medium bowl, whisk together eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream; whisk in pumpkin puree. Pour mixture into crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 55 minutes.   The first time I made this pie the crust was overcooked, so I reduced the time & temp from the original recipe, and now I place the pie crust pan inside another pie pan.   The pie filling is more than enough to fill the crust, so I just fill a ramekin with the extra & bake it alongside the pie, for a little chef's treat.  :)    Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours
3. Top individual slices with whipped cream or Cool Whip.

I liked this recipe because it's a bit lighter in texture than pumpkin pie...

This can easily be made gluten-free by getting a gf pie crust or make a crust from gf graham crackers. You can also go here http://cappyhead.livejournal.com/115785.html for my gluten-free graham cracker pie crust recipe made from scratch.

Note: if you buy the Keebler "Ready Crust" Graham Pie Crust labeled "2 Extra Servings than Original Ready Crust" you will be able to pour all of the pie filling into the crust with none leftover for the "chef's treat".