10-Minute Cracker Pumpkin Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 597
- Total Fat
- 30
- Saturated Fat
- 14
- Carbohydrates
- 76
- Dietary Fiber
- 4
- Sugar
- 40
- Protein
- 9
- Cholesterol
- 79
- Sodium
- 360
- Total: 8 hr 10 min (includes chilling time)
- Active: 10 min
Ingredients
One 15-ounce can pure pumpkin puree
One 14-ounce can sweetened condensed milk
2 cups cold heavy cream
1 tablespoon pumpkin pie spice
1 teaspoon vanilla-bean paste
45 graham crackers (each 2 1/2 by 5 inches)
1/4 cup toasted pecans, roughly chopped
Directions
Special equipment:
a 10-inch springform cake pan- Combine the pumpkin puree and the condensed milk in a large bowl.
- Whip the cream, pie spice and vanilla paste in the bowl of a stand mixer fitted with a whisk attachment on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 2 to 3 minutes.
- Fold the whipped cream mixture into the pumpkin mixture with a flexible spatula in three additions, until no streaks remain.
- Line the bottom of a 10-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. Spread 1 cup of the pumpkin-cream mixture evenly on top of the crackers. Add another layer of crackers and then spread with another 1 cup of the filling. Repeat until all the crackers and the filling are used up, ending with the filling.
- Cover the pan tightly with plastic wrap and refrigerate until the cake is completely chilled, at least 8 hours and up to 12 hours.
- To serve, remove the plastic wrap from the pan and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Top with the toasted pecans.