For Christmas, there are always a million dishes to make. Usually, Christmas dinner is essentially a repeat of Thanksgiving. But this year we decided to branch out, so this is our menu:
- Cabernet Braised Short Ribs
- Coq au Vin
- Mashed Potatoes
- Roasted Brussel Sprouts
- Arugula Salad with Manchego, Apples and Caramelized Walnuts
Usually, my sister and I share cooking duties. This year, she is very pregnant and swollen. The last thing we need is labor intensive desserts (even though I ordinarily love those). But easy doesn’t mean it’s not tasty.
So if you’re in a similar situation (not necessarily pregnant, but just with a lot of cooking to do). Here’s an easy and amazingly delicious dessert that’s perfect for any holiday celebration.
Now, I’ll have to warn you. This is not your average pumpkin pie. It’s not as dense as regular pumpkin pie, not to mention it’s in a graham cracker crust, which is unlike most pumpkin pies. It’s creamy, almost like a light cheesecake but without the cheese.
If that sounds great to you, then give it a whirl. If you’re apprehensive… give it a whirl. I think you’ll love it.
Easier-Than-Pie Creamy Pumpkin Pie
1 1/4 cup graham cracker crumbs
1 stick of butter, melted
1/4 cup sugar
2 egg yolks
1 can sweetened condensed milk
3/4 cup pumpkin puree (NOT pumpkin pie filling)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp mace (or nutmeg?)
1 cup sour cream
1-2 tsp molasses
1/4 cup sugar
Candied ginger (optional, for garnish)
Melt butter and combine with graham cracker crumbs and 1/4 cup sugar. Press into a 9-inch pie dish. Place in the fridge/freezer until ready to use.
Pre-heat oven to 325F.
In a bowl, beat the yolks a few mins until slightly thick. Beat in pumpkin puree. Add spices and then beat in sweetened condensed milk. Pour filling into prepared pie dish.
Bake 45 mins or until pie is no longer jiggly (this is clearly a scientific method, dating a biochemist will do that to you). Remove from oven and allow to cool completely.
In a separate bowl combine sour cream, molasses and sugar. Spread over the pie and garnish with sliced candied ginger or any other cute looking topping. Chill for a few hours in the fridge then serve.
Well friend, off to my pre-holiday celebration with just me and the boyfriend. You better believe I have this pie sitting in the fridge for dessert.