Cooking Lesson #379: Whipped Pumpkin Pie

The Thanksgiving Collection

How you doin’? When going through my holiday recipes I noticed that I forgot to include a Pumpkin Pie recipe for dessert. Now I know there are thousands of opinions on what a Pumpkin Pie should look and taste like, so I had to come up with a wonderful variation on the old standards. Whipped Pumpkin Pie is made from a lightly whipped pumpkin pie filling. Over the years I have found that many people who don’t like a more traditional pumpkin pie love this recipe. The cream cheese adds texture and flavor to the traditional pumpkin flavor with a lighter twist.
 
The graham cracker crust does require some baking, but the pie filling doesn’t. However, you do need to chill the Whipped Pumpkin Pie overnight.
 
This beats the original Pumpkin Pie recipe for the early 1700s:

Peel and cut your pumpkin into small pieces and put into a kettle with very little water; cook from six to eight hours, stirring frequently to prevent burning. When done, rub through a colander. One quart of pumpkin, five pints of rich milk, four eggs, three cups of sugar, one scant teaspoon of ginger and 4 teaspoons of cinnamon.
 
Prep time:  15 minutes
Crust time:  10-15minutes
Cool time:  overnight
Yield: 6-8 servings
 
Ingredients 
For the crust
3 cups graham cracker crumbs
1/2 cup granulated sugar
2/3 cup melted unsalted butter
 
For the filling
8 ounces cream cheese, room temperature
1/2 cup granulated sugar
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1 (8 ounce) container frozen whipped topping, thawed (I prefer Cool Whip)
 
Directions
To make the crust

1. Preheat an oven to 350⁰ F.
2.  Butter a 9-inch springform pan.
3. Combine graham cracker crumbs, 1/2 cup sugar and 2/3 cup melted butter in a mixing bowl. Mix until evenly moistened.
4. Press the graham cracker crumbs into the bottom and halfway up the sides of the buttered pan.
5. Place the pan on a baking sheet.
6. Bake the crust in the preheated oven until lightly browned and toasted, about 10 to 15 minutes.
7. Remove the crust from the oven and allow crust to cool.

To make the filling

1. Beat the cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes; do not cut this step short.
2. Beat in the pumpkin puree, vanilla extract, cinnamon, nutmeg and pumpkin pie spice until completely incorporated.
3. Gently fold the whipped topping into the pumpkin mixture.
4. Pour pumpkin mixture into the cooled graham cracker crust. Cover pie with plastic wrap and refrigerate overnight.
5. Carefully release the springform pan and remove the pie.

​ChefSecret:  Do not substitute real homemade whipped cream for the Cool Whip. It will not hold up well overnight and will lose most of the fluffy, wonderful whipped texture.

Quip of the Day: “A husband has been confused with his wife’s radical mood swings. He bought her a mood ring for Christmas so he could monitor her moods. He discovered that when she was in a good mood the stone on the ring turned green. When she was in a bad mood it left a big honking red mark on his forehead. Maybe next time he’ll buy a diamond.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

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