Pumpkin cream pie
Pies
It’s pumpkin pie, just not the one you’d expect. This cream pie-ified rendition features a gingery graham cracker crust, pumpkin pastry cream, and a sour cream–spiked whipped cream. A few ways to make this in advance: Prepare the pastry cream up to three days in advance; just cover with plastic, refrigerate, and whisk well to smooth out before filling the crust. Make the crust, fill with pastry cream, and keep in the fridge for up to one day. Morning-of, top with the whipped cream.
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