This is a recipe that’s been passed down in my family, starting with my aunts to my mom and then to my sister and I. Now, consider it yours. It’s my absolute favorite pumpkin pie because it has a crunch from the graham cracker crust, a lightly sweetened cream cheese layer followed by a perfectly creamy pumpkin pudding layer, and it’s all topped off with a healthy dose of whipped cream. It literally does not get better than this. I loved this dessert so much as a young girl that my Aunt Donna used to make me my own separate pie so I could have one all to myself at both Thanksgiving and Christmas! How ridiculous is that? Thinking back, my aunt either did this because A) she wanted to fatten my string bean self up, B) she truly did love me like a daughter, OR C) I was causing dissension at Thanksgiving by claiming 3/4 of the pie before dinner even started. All three good reasons if you ask me. Either way, I scored an entire pie out of the deal. The other awesome part about this pie because the fact that it’s insanely delicious? It’s so, so simple to put together. No baking required if you buy a pre-made graham cracker crust. Even if you already have a pumpkin pie recipe in mind this Thanksgiving, why not make a second? I hear pie goes fast around the dinner table, at least in my family (wink, wink).
