Monday, October 14, 2013

Pumpkin Creme Pie with a Spice Cake Crust

I got to take another trip to Duncan Hines! It was a fabulous experience, yet again. Caught up with the original ladies (too much fun!), met some more lovely bakers, learned a lot, and came home with a ton of ideas! One of the tricks Chef Joe taught us this time was turning a cake mix into a pie crust. Seemed easy enough, so I thought I'd give it a go. I was trying to figure out what I'd want to put into my pie crusts (besides my face), when I remembered the frosting/cool whip filling I've made for other pies. Duncan Hines totally has cupcake mixes with frosting included—perfect for not only the crust but the filling as well! Awesome!

Pumpkin Creme Pie with a Spice Cake Crust

Ingredients

  • 1 box Pumpkin Spice Decadent Cupcake Mix (cake mix and frosting mix)
  • 1 egg yolk
  • 1 egg
  • 1 tablespoon butter
  • 2 tsp water
  • 1 stick butter
  • 16 ounces non-dairy whipped topping, thawed

Directions

  1. Preheat oven to 350 and ready two 9-inch pie plates.
  2. Mix together spice cake mix, egg yolk, egg, and softened tablespoon of butter with hands until dough forms.
  3. Split dough in half and roll out each half to fit a 9-inch pie plate.
  4. Bake both crusts at 350 for 15 to 24 minutes until nicely browned. Let crusts cool completely. (You may have to press down some parts that puff up during baking.)
  5. Meanwhile make frosting as directed, then with an electric mixer, beat in 10 ounces non-dairy whipped topping on medium until smooth.
  6. Pour half of the mixture into each pie crust and smooth out tops.
  7. Chill in the fridge for 1 to 2 hours and then top with remaining whipped topping.

Turned out pretty amazing, if I do say so myself, and I do. And aren't you impressed with the piping job? Before this DH trip, I didn't even want to make the effort, but they made it seem so effortless. Yes, I know it's just a couple of circles, but you've seen some of my other stuff (hot mess, right?).

Moving on... I wasn't sure if it was going to be pumpkin-y enough with me adding all of the Cool Whip, but it definitely was—no additional spices needed. Also, make sure the butter for the frosting is super soft; my filling was a little clumpy. But it still tasted great, so I didn't much mind. Going to try this with other DH cupcake mixes to see how it goes. I think the Red Velvet is going to be amaze-balls.

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