The New Pumpkin Pie

Posted October 1, 2012 by Mackenzie
6 comments
Thanksgiving preparation has commenced over here at my house. Oh, you’re not ready? Too bad.
I have waited over a year to make this pie. I saw it here first and knew I had to make it. You see, there is really nothing better than pumpkin flavored things. They make me happy. So happy that on Friday I had a pumpkin spice latte, and a pumpkin muffin for breakfast. Oh and there might have been a slice of this pumpkin pie for “dessert” after lunch. Maybe.

This year I am throwing a (small) thanksgiving dinner for some of our friends. If you know me – you know this is huge, because I do NOT entertain. Unless of course you are a dude and friends with my husband and all you want is a beer and a clean set of sheets to sleep in. Then, there might be a place for you – oh and there are leftover in the fridge – just do you dishes. Yea, that’s the extent of my entertaining.

So, the fact that I’m actually going to have people over is huge. So, yes, I am already preparing. Starting with a new twist on dessert – this is the new pumpkin pie, I am telling you people you have to try this.

I didn’t make it exactly like Kristy did, because, well, I was having one of those weeks where things weren’t turning out. I tried the crust three times and failed. Then I prepped the filing thinking I would try it again the next day. Then I went to dinner with a friend and my husband calls to ask what the orange stuff is, because he knocked the bowl out of the fridge and it fell all over the floor… lovely.

I scrapped the whole thing and started over. Instead of Kristy’s crust – I used a pretzel crust; I figured the salty with the sweet would be awesome. I was right. Here’s the other thing, I wanted this to be like pumpkin pie instead of a sheet cake. You can make this however you want, but I used a 9 inch round spring form pan – there is only one problem with that – we weren’t about to eat an entire pie all by ourselves, and it’s not like you can put the pie back in the spring form pan once you open it, so just keep that in mind.
(You could use a 13×9 and have thin crust or you could go for a 9 inch square pan and have thicker crust and thicker filing or just use a 9 inch spring form like I did – up to you!)
So, below is what I ended up with.

I made the whole thing and then I left it in the fridge – covered in saran wrap overnight. The next day I ran my knife along the outside edges and I popped the spring form pan, sliced it up and devoured it. Seriously people you have to try this!!

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The New Pumpkin Pie

Yield: 8 slices

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 30 minutes

Ingredients:

Ingredient in the crust:
3 cups of salted pretzels
1/2 cup of brown sugar
10 tablespoons of butter - don't hate me

Ingredients for the cream cheese layer:
1 (8oz.) package of cream cheese, softened
1 cup of powdered sugar
1 and 1/2 cup of cool whip
1 dribble of vanilla (about a teaspoon)

Ingredients in the pudding mixture:
2 (3.4 oz) package of pumpkin spic Jello pudding - find it here
2 and 3/4 cups cold milk
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1 teaspoon corn starch - to thicken it (you can skip this if you are using a pan other than a spring form one)

Ingredients for the topping:
1 cup of cool whip
Nutmeg

Directions:

Directions for the crust:
Crush the pretzels either using a food processor or just do it the old fashioned way with a rolling pin and a plastic bag. Melt the butter, and add the three ingredients into a bowl and mix together well. Coat the bottom of a greased pan as evenly as you can, trying to make sure there are no gaps. Bake at 350 for about 18-20 minutes.

Remove from the oven and set aside - you do not want to add any additional layers to this until it's completely cooled.

Directions for the cream cheese layer:
Beat the cream cheese until soft. Stir in the remaining ingredients until smooth. Assuming your crust is cooled completely, spread this mixture over the top covering every inch

Directions for the pudding layer:
Beat together all ingredients with a whisk. Set in the fridge to let it thicken - do not let your husband knock it on the floor while you are trying to enjoy a stiff drink with a friend! When set - about 15 minutes later - pour over the cream cheese mixture.

Spread the cool whip over the top and sprinkle with nutmeg -ENJOY!

Sweet Treats and More

Posted in Desserts, Pie, Pumpkin
6 comments »
      

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6 Responses to “The New Pumpkin Pie”

  1. #
    1
    Rachel Cooks — October 1, 2012 at 11:25 am

    This looks divine!

  2. #
    2
    Emily — October 1, 2012 at 12:50 pm

    Oh. My. GOODNESS. This looks divine! Bookmarking right now!

  3. #
    3
    Cassie | Bake Your Day — October 1, 2012 at 3:47 pm

    Pretzels, cream cheese & pumpkin? My friend, you are on to something here. LOVE this!

  4. #
    4
    Kristy {Sweet Treats and More} — October 3, 2012 at 4:30 am

    I thought this looked familiar!! Love your twist on it!!

  5. #
    5
    Ashley@Bakerbynature — October 3, 2012 at 2:58 pm

    Well, this looks incredible!

  6. #
    6
    Kelly — October 19, 2012 at 5:48 pm

    I am making it this weekend!! I found the pumpkin spice jello at walmart for .78 cents!!:)

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