Serves: Makes 1 (9-inch) pie
- 10 to 12 graham crackers to make approx 1½ cups
- ½ cup of very soft, unsalted butter
- 8-ounce package of cream cheese, room temperature
- 15-ounce can of pumpkin pie filling
- 1 teaspoon cinnamon
- 1 cup sugar
- 1¼ cup of whipping cream (about 35% butterfat)
Procedures:Leave the oven on long enough to bake the graham cracker crust then turn up the delectable flavor on the no-bake filling in this creamy, comforting dessert.
For use with the Kenwood Kitchen Machine.
Tools: Chopping Blade, K-Beater.
Heat oven to 375°F. In the processor, add the softened butter and graham crackers. Using the chopping blade attachment, stir until the crumbs are evenly coated and moist. The crumbs should form a clump if you press them in your fist—if not, add one tablespoon of water at a time until the right consistency is achieved.
Pour the crumbs into a 9-inch pie pan and press them evenly along the bottom and sides. Pre-bake the crust for 8 to 10 minutes until dry. Cool completely before adding pie filling.
In the Kenwood mixing bowl, use the K-Beater to mix the cream cheese on medium speed until it is fluffy. Slowly add the pumpkin pie filling and mix on low until blended. Add cinnamon and sugar and blend until smooth. Transfer the mixture to another bowl and cover until ready to use.
Replace the K-Beater with the Whisk attachment. Add the whipping cream and whisk until stiff peaks form. Slowly fold in the cream cheese mixture until combined.
Pour mixture into the pie crust and refrigerate for 4 hours before serving.