Pumpkin. Cream. Pie. All three of these things are wonderful on their own. Put them together and they are fan-freakin-tabulous. You see this pie is creamy, pumpkin-y, fall-y. Ok I should just stop since I’ve already made up 3 words in as many sentences. Hopefully you get the point. This Pumpkin Cream Pie is good. Really good. And it would be perfect on your Thanksgiving table.
On a week when there is plenty of cooking being done, this Pumpkin Cream Pie can be a saving grace. The only baking involved is the crust. And that takes about 10 minutes. It’s just a quick cookie crust, in this case Biscoff. However, if you want to save yourself even more time this week go ahead and use one of those pre-made graham cracker crusts.
Also, plan on making this a day in advance because it is easier to slice when it has chilled over night or at least 8 hours or so.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.