If you’re already planning your Thanksgiving menu, here’s a dessert recipe from WGN’s Dean Richards you’ll want to put on the list.
- Pre-made graham cracker crust – or – Nonstick cooking spray, for pie plate
- 8 ounces graham crackers (15 sheets)
- ¾ teaspoon kosher salt, divided
- 10 tablespoons (1¼ sticks) unsalted butter, melted
- 10 ounces white chocolate chips (1½ cups)
- 1 15-ounce can pumpkin puree
- 8 ounces cream cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ tsp. ginger
- 1/8 tsp. ground cloves
- Whipped cream for serving
If making your own crust:
Coat a 9-inch pie plate with cooking spray. Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.
Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth.
Whisk in pumpkin puree. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy.
Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.
Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight.
Serve topped with whipped cream.
More recipes from Dean on his Dean Cooks page of the website. Tune in Wednesdays on the WGN Morning News for more!