As much as we love autumn, for us Californians, the weather that goes along with it really doesn't begin until pretty late in the season. The Central Coast still enjoys weekends by the pool and the warm sunshine until late October. We wanted to make a pumpkin pie two weekends ago but it was so hot out that we didn't want to turn the oven on! We loved our Magically Delicious Pie so much that we decided to make a pumpkin version. We chose to use Cinnamon Toast Crunch for the base which works wonderfully with the pumpkin filling. We like to serve ours pretty frozen, but if you want more of a soft and fluffy texture, just take the pie out a little longer than we suggest.
We are sure this recipe is soon to be a new favorite!
xxx Ivy & Eve
Makes one pie with 12 small slices.
1 box Cinnamon Toast Crunch
8 tablespoons melted butter
2 cups heavy cream
1/4 cup powdered sugar
One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)
8 oz. cream cheese, softened
3/4 cup canned pumpkin
1 1/2 tsp pumpkin pie spice
Preheat the oven to 400 degrees.
Melt the butter in a small bowl.
Add 6 cups of the cereal to the food processor. Pulse until you get fine crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.
Pour the crumbs into a 9 inch pie pan and press mixture on the bottom and around the sides to form the pie crust.
Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.
Whip the heavy cream in a mixer until you can starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.
Beat the softened cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Add the pumpkin and pumpkin spice then mix until incorporated. Fold in the whipped cream.
Pour the mix into the chilled pie crust and smooth with a spatula.
Lightly crush 1/2 cup of Cinnamon Toast Crunch in a ziplock baggie and sprinkle on the edges of the pie filling.
Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and slightly let soften for 10 minutes.
Slice and serve!