Graham Cookie Pumpkin Pie

Graham Cookie Pumpkin Pie
  • 6 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:20 Total Time

Ingredients

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  • 1 lb
    (450 g)

    pumpkin flesh without rind nor seeds, cubed

  • 1/4 cup
    (60 mL)

    water

  • 1/4 cup
    (60 mL)

    brown sugar

  • 1/4 cup
    (60 mL)

    molasse

  • 1/4 cup
    (60 mL)

    butter

  • 1/2 Tbsp.
    (7 mL)

    ground cinnamon

  • 1/2 Tbsp.
    (7 mL)

    ground nutmeg

  • 1 tsp.
    (5 mL)

    corn starch

  • 3

    eggs, beaten

  • 1 Tbsp.
    (15 mL)

    cooking cream

  • 6 oz
    (170 g)

    cookie pie crust

Preparation

Preheat the oven to 350°F / 180°C.

Place the pumpkin and water in a saucepan. Cover and simmer for approximately 20 min. until the flesh comes apart easily.

Remove the cover and continue cooking until the liquid has evaporated. Puree the pumpkin in the food processor.

In a bowl, mix the brown sugar, molasses, butter, cinnamon, nutmeg, cornstarch, eggs and cream. Incorporate into the pumpkin puree and mix well.

Pour the mixture into the pie crust and bake for approximately 30 min. or until golden brown.

Source: Metro