Chester’s Best Pumpkin Pie

Name: Chester’s Best Pumpkin Pie
Cook time: 2 h
Ingredients: For the crust: 240 g bag of CHEETOS® White Cheddar Puffs cheese flavoured snacks 1 1/2 c. graham crackers; crushed 3/4 c. butter (1 1/2 sticks); melted 3 tbsp. sugar 1 1/2 tsp. salt For the filling: 2 15 oz. cans of pumpkin puree 6 eggs 2 1/2 c. brown sugar 1/2 tbsp. cornstarch 1 tbsp. ground cinnamon 1/2 tsp. ground ginger 1 tsp. ground nutmeg 1/2 tbsp. pumpkin spice 1/2 tsp. ground black pepper 1/2 tbsp. vanilla extract 2 c. heavy cream 1 c. milk 240 g bag of CHEETOS® White Cheddar Puffs cheese flavoured snacks

Get ready to be the Friendsgiving MVP. This twist pumpkin spice is anything but basic. A cheesy graham cracker crust and a smooth, creamy filling are a one-two punch of CHEETOS® flavour that take any Friendsgiving to the next level.

Made With:

Cook Time:

2 h

Rating

1 2 3 4 5

Ingredients

For the crust:
240 g bag of CHEETOS^® White Cheddar Puffs cheese flavoured snacks
1 1/2 c. graham crackers, crushed
3/4 c. butter (1 1/2 sticks), melted
3 tbsp. sugar
1 1/2 tsp. salt
For the filling:
2 15 oz. cans of pumpkin puree
6 eggs
2 1/2 c. brown sugar
1/2 tbsp. cornstarch
1 tbsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tbsp. pumpkin spice
1/2 tsp. ground black pepper
1/2 tbsp. vanilla extract
2 c. heavy cream
1 c. milk
240 g bag of CHEETOS^® White Cheddar Puffs cheese flavoured snacks

How to make it

For the crusts:
Preheat your oven to 350°F.
Grind the CHEETOS^® White Cheddar Puffs finely in a food processor.
Mix ground CHEETOS^® Puffs, ground graham crackers, melted butter, sugar and salt, massaging between your paws until the mixture is a sandy texture.
Divide the mixture between 2 10inch round pans.
FLAMIN’ HOT^® Tip: The bottom of a measuring cup is purrfect for flattening your crust on the bottom and sides of the pan.
Bake crusts 15 minutes and then cool.
For the filling:
Place your CHEETOS^® White Cheddar Puffs, heavy cream and milk in a saucepan over medium heat and bring to a simmer.
Once it’s nice and bubbly, cover the pan, remove it from the heat, and let it hang out and cool for 20 minutes.
Blend filling mixture until mixed and smooth.
Place pumpkin, eggs, brown sugar, cornstarch, cinnamon, ginger, nutmeg, pumpkin spice, black pepper and vanilla extract in large bowl and mix well.
Add in cheesy cream puree to the bowl and combine. Then divide pie filling between two pans.
Bake pies for about 50 minutes. You’ll know they’re done when the center is firm and springy.
As hard as it is, allow the pies to cool completely before digging in—at least 2 hours.
And of course, top them with whipped cream and more cheesy CHEETOS^® before serving.