Poetic

Ingredients

• Servings: 8
• crust:
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup confectioners' sugar
• 1 teaspoon ground cinnamon
• filling:
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• brown sugar whipped cream:
• 1 cup heavy whipping cream
• 2 1/2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c).
• combine graham cracker crumbs, butter, confectioners' sugar, and 1 teaspoon cinnamon together in an 8-inch pie pan using a fork; press lightly into bottom and up sides of pan.
• bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
• increase oven temperature to 425 degrees f (220 degrees c).
• whisk pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, lemon zest, salt, 1/4 teaspoon nutmeg, ginger, and cloves together in a bowl until smooth; pour over cooled crust.
• bake in the oven for 15 minutes. lower oven temperature to 350 degrees f (175 degrees c) and continue baking until filling is set and edges of crust are dark golden brown, 35 to 40 minutes. cool pie completely.
• beat cream, brown sugar, and vanilla extract together in a bowl using an electric mixer until stiff peaks form. lift your beater: whipped cream should form sharp peaks. spread whipped cream over cooled pie and lightly dust with a pinch nutmeg.