Hello Candid Cinni followers! My name is Jessica of Jessiker Bakes and this is my guest post on Candid Cinni's blog. Every Wednesday we will be doing a foodie themed blog post to satisfy your sweet (and sometimes savoury) cravings! Everyone does love to eat, right? Great. So it's almost December (wow) but here's one last Fall themed dessert - pumpkin pie!
Give us your feedback so I can cater these guest posts to your desires!
Happy reading and even happier eating!
- Jessica @ Jessiker Bakes
What better way to end Thanksgiving season/Fall with Pumpkin Pie? I made some for the Thanksgiving holidays and just wanted to share this delicious recipe with you! It's a delicious Graham Crusted Pumpkin Pie straight from the genius Rachel Ray! So you know it's good! I topped it with some whipped cream and it's a delightful treat!
Graham Cracker Crusted Pumpkin Pie
P.S. the original recipe calls for granola bars but I didn't have any on hand so I just used Graham Crackers and loved it! I used about 1 1/2 cups of crumbs.
- Position a rack in the center of the oven and preheat to 350°. Grease a 9-inch deep-dish pie pan. Using a food processor, grind the granola bars with 2 tbsp. brown sugar. Add the butter and egg white and pulse until the crumbs are moistened. Pat the mixture evenly onto the bottom and up the sides of the prepared pan. Bake until the edge is crisp and lightly browned, 15 to 20 minutes.
- In a large bowl, whisk together the remaining 1/4 cup brown sugar, the pumpkin puree, eggs, cream, maple syrup, cinnamon, ginger and salt. Pour into the piecrust. Bake the pie until the center is almost set, about 45 minutes. Transfer to a rack to cool completely.