Pumpkin Pie is All About Compromise

I always like to celebrate American Thanksgiving because well, I'm half American. I mean, I probably would celebrate it even if I wasn't American because I love Thanksgiving but I suppose my citizenship is just an easy excuse. The only problem with Thanksgiving in my opinion is that one is expected to make pie. I'm going to apologize in advance and say I really hate pie. I don't mind eating it but really, I sort of hate, despise, dare I say loathe, making pie. The problem is, Collin Murray loves pie. He could eat it morning, noon and night. Enter this recipe, my compromise, a graham cracker crust and a no-bake pumpkin cream cheese filling, topped with deliciously slightly sweetened whipped cream. 

I found this recipe on this delightful site called Joy the Baker and it was the perfect end to a delicious Thanksgiving meal. And though it may seem that one could only make this recipe for Thanksgiving, I think it would be the perfect end to any fall meal.

Yum.

Almost No-Bake Pumpkin Pie with Whipped Cream
adapted just a touch from Joy the Baker

For the Crust:
1 1/2 cups crushed graham crackers
2 tablespoons granulated sugar
Pinch of salt
5 tablespoons unsalted butter

For the Filling:
1 8-ounce package cream cheese, softened
5 tablespoons unsalted butter, softened
1 1/2 cups confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon molasses
2 1/2 teaspoon pumpkin pie spice
1 15-ounce can pumpkin puree

For the Topping:
1 cup heavy cream
2 tablespoons confectioner's sugar

To make the crust, in a medium bowl, combine graham crackers with sugar, salt and melted butter and using your hands, coat all the crumbs in the melted butter. Press the crust into a 9-inch tart pan with a removable bottom -- you will have to be careful, it's quite crumbly. I like to use a measuring cup to evenly press the crust into the sides of the tart pan, it's easier then using your hands when a crust is crumbly). Bake at 400F for 10 minutes. Remove from the oven and cool completely before adding the filling.

To make the filling, beat the softened cream cheese and butter in the bowl of an electric mixer until smooth. Slowly add the powdered sugar to the mixture and beat until smooth. Add the vanilla, pumpkin pie spice and pumpkin puree and beat until combined. Spoon the filling into the tart shell slowly because there will be more filling then there will be room for in the tart pan (at least there was for me). Let tart chill in the fridge overnight so that everything can get all happy and tasty.
To make the whipped cream, beat together the heavy cream and confectioner's sugar until soft peaks form. Spoon over the tart and enjoy!

I even enjoyed some for breakfast...