Pumpkin Patch Pie
Prep Time: 45 Mins
Yields: 12 servings
Ingredients:1/2 cup pecans
5 tbsp butter melted
2 tbsp Cake Mate® Chocolate Decors
1 1/2 cups graham cracker crumbs
2 tbsp granulated sugar
2 cups heavy cream
1 tsp vanilla extract
2 tbsp finely grated orange zest
1/4 cup water
2 tbsp powdered gelatin
1 1/2 cup canned pumpkin pie mix
8 oz cream cheese softened
1/4 cup sugar
1/4 tsp salt
1 can Betty Crocker® Meadow Green Cupcake Icing
1 bottle Cake Mate® Pumpkins Decors
Instructions: Preheat the oven to 325°.
Generously grease a 9" pie pan. Reserve one beautiful pecan for the stem on top of the pie. Finely chop the rest. Mix the melted butter, chocolate sprinkles, graham cracker crumbs, sugar, and chopped pecans together in a medium sized bowl until well blended. Press evenly onto the bottom and sides of the pie pan, using the bottom of a measuring cup to gently press the crumbs to adhere evenly. Bake pie crust for 12 minutes, Cool completely while making the pie filling.
Whip the heavy cream in the bowl of a mixer until soft peaks form. Fold in the vanilla extract and optional orange zest. Set aside.
Beat the softened cream and sugar in the bowl of a mixer until very soft and creamy. Gradually add the Pumpkin Pie mix in 2 batches scraping the bowl between each addition. Mix until completely smooth. Add the salt. Gently fold in the whipped cream and spoon the filling into the prepared pie shell, mounding the top and smoothing it with the back of a knife or spatula so it resembles the body of a pumpkin. Make lines in the top of the pie with the back of a knife to look like the pumpkin top. Refrigerate for 2 hours or until set. The pie can be made ahead and frozen at this point for up to 2 weeks. Allow at least 4 hours to defrost in the refrigerator.
When the pie has set, pipe green leaves and tendrils on the top of the pie using the Betty Crocker Meadow Green Cupcake Icing. Place the reserved pecan in the top vertically to resemble the stem. Sprinkle with Cake Mate® Pumpkin Patch Decors.