-spending time with my wonderful family
-hearing my brother jokingly yell "this needs more salt" numerous times from the living room
-eating until it hurts, and then some more
Pumpkin Cream Pie-recipe by Joy the Baker
for the crust:
1 1/2 cups finely crushed graham crackers
2 Tablespoons granulated sugar
pinch of salt
5 Tablespoons unsalted butter, melted
for the filling:
1 (8oz) package cream cheese, softened
5 Tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 Tablespoon vanilla extract
2 1/2 teaspoons pumpkin pie spice
1 (15oz) can pumpkin
for the topping:
1 cup heavy cream
3 Tablespoons maple syrup
Preheat oven to 350 degrees F. In a medium bowl, combine graham crackers with sugar, salt, an melted butter. Toss together to coat the entire mixture in butter. Press into 9-inch tart pan.
Bake crust for 15 minutes. Remove from oven and cool completely before adding the filling.
Beat cream cheese and butter in the bowl of an electric mixer until smooth and creamy. Add the powdered sugar to the mixture and beat until smooth and fluffy. Add the vanilla, pumpkin pie spice, and canned pumpkin and beat until thoroughly combined. If necessary, pass through a fine mesh strainer into a bowl to remove lumps.
Spoon the filling into the cooled tart shell. Let pie chill in the fridge overnight.
Beat together heavy cream and maple syrup until cream is in soft peaks. Spread over the chilled pie and sprinkle cinnamon. Slice and serve.