Recipe yields 1 pie

Recipe by Katie Bonzer


2 cups cinnamon teddy graham crumbs

1/4 cup sugar

1/2 tsp cinnamon

8 tbsp butter melted

1/2 cup sugar
1/2 tbsp ground cinnamon

1 cups pecan halves

1 tsp vanilla
1/8 cup water

1 box gingerbread pudding mix (jello brand)

2 cups 2% cold milk

1/2 cup heavy whipping cream

1/4 cup pumpkin spice creamer (coffee mate brand)

In food processor blend cinnamon teddy grahams into crumbs until you have 2 cups.

Combine crumbs, sugar, cinnamon, and butter in bowl.

Press mixture into bottom and sides of 10″ spring form pan.

Bake in oven on 350 for 10mins.

Cool crust completely.

Mix sugar and cinnamon together. Mix nuts and sugar mixture in sauce pan.

Combine vanilla and water in measuring cup. Add liquid to mixture in pan.

Spread nuts evenly in bottom of pan. Stir nuts well.

Heat pan on medium high heat, stirring often.

Sugar mixture will quickly turn into a thick liquid, boil gently during cooking process.

Stir contents slowly and continuously to keep mixture coating nuts at all times until liquid evaporates and nuts are glazed (5 to 10 minutes).

 When the liquid is evaporated and stirring becomes more difficult the nuts are done. (Do not overcook)

Remove pan from heat.

Spread onto silicone baking mat or wax paper.

Quickly spray a little water over nuts.

Combine gingerbread pudding mix and milk, whisk for 2 mins and then pour into crust.

Refrigerate 20 mins to set.

Whip Heavy cream and pumpkin spice creamer on high until light peaks form.

Whip cream on low for 1min to stabilize whipped cream.

Evenly cover top of pie with glazed pecans.

Slice and add a dollop of spiced whipped cream on top.

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