This didn’t start out as being my recipe, but when you have items that a company doesn’t make or you can’t get, you have to improvise. There use to be this pumpkin maple dipping sauce that you could get at the grocery store, but they haven’t had it in over a year. I don’t know exactly what was in it, but it couldn’t have been good for you, because it never seemed to go bad in the refrigerator. With that being said, I was forced to use my palate to figure out the natural way to make it and I think it came out perfect.
To describe this pie, I can only come up with a pumpkin spice maple vanilla latte from Starbucks folded into a big bowl of fresh vanilla whipped cream and poured into that crumbly sweet graham cracker crust. You know the crust that everyone fights over the whole pieces that fall off the pie. The high buttery fat content of the cream makes the pumpkin coat your tongue and lingers there, while the holiday spice blend that everyone seems to think can only be gotten during the holidays makes your nostrils flare and you can’t help but think of dancing gingerbread men and finally you get the crunch of the crust with that hint of nutty pecon/pecan (you choose). I can almost guarantee that if you don’t like traditional pumpkin pie, you will like this one. It’s pretty orgasmic!!
Fluffy Pumpkin Maple Chiffon pie
No bake fluffy and creamy pumpkin maple chiffon pie with a pecan graham cracker crust.
Ingredients
Filling:
- ½ cup pumpkin puree
- ½ Tbsp pumpkin spice blend *see below can use store bought too
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 cup half & half
- 1 cup Heavy cream
- 2 small boxes of French vanilla pudding
Pumpkin Spice:
- 1 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 1/8 tsp allspice
1 graham cracker pecan crust (or just use a plain store bought)
- 1 cup graham cracker crumbs
- ¼ cup ground pecans
- ¼ cup sugar
- 1/3 cup melted butter or margarine
Instructions
Crust:
-
Mix all ingredients in a bowl till well combined. Press into bottom and sides of a 9” pie pan. Bake at 375F for 6 to 8 minutes. Allow to cool before you fill.
Filling:
-
Mix together pumpkin, maple syrup, vanilla, sea salt and spice blend till well incorporated. Whisk in half & half and heavy cream. Add pudding mix and stir until it begins to thicken. Pour into cooled pie crust. Refrigerate for at least 1 hour. Garnish with whipped cream and pecans.
Recipe Notes
Top with whipped cream and pecans
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