Double Layer Pumpkin Pie

The best picture I could get :)

Cream cheese and milk mixture

Pudding and milk mixture

cream cheese with whipped cream added

pudding mixed with pumpkin

bottom layer

finished product

The mangled mess of trying to get a good slice for pictures

It's Fall! That means it's time for the argument of who is team apple and who is team pumpkin. I'm team...both! Although I only like apple pie if it has a slice of sharp cheddar cheese on it, thanks Dad (I miss you!) So, aside from always having a slice of Anthony's grandma's pecan pie (find the recipe here) at Thanksgiving, I also love a slice of pumpkin pie. I do prefer it cold though, don't ask. I don't know why. Anyway, I saw this recipe for a double layer pumpkin pie and instantly said, I'm making it! 

Now, this recipe was definitely interesting to make. This is a no bake pie so that's a plus if you like those. While I still prefer a traditional pumpkin pie, my family loved this one. It's good, just very creamy. I think that if I make this again, I might make the first layer and freeze it before adding the much thicker and denser pumpkin layer. It just seemed to sink into the whipped cream layer. Or, perhaps make 2 pies out of it? Try it and let me know what you think! Also, let me know if you're team apple or pumpkin:)

Here's my interpretation of the recipe:

Double Layer Pumpkin Pie

1 pkg 3oz cream cheese (softened)

1cup + 1 Tablespoon cold milk

1 Tablespoon sugar

1½ c thawed cool whip

1 graham cracker pie crust

2 pkgs (4 serv size) vanilla instant pudding

1 16oz can pumpkin

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

Mix cream cheese, 1 Tablespoon milk & sugar with wire whip (whisk) until smooth. Gently stir in whip cream. Spread on bottom of pie crust.

Pour 1 cup milk in mixing bowl. Add pudding mix. Beat with wire whip until well blended, let stand 3 minutes.

Stir in pumpkin & spices, spread over cream cheese layer. Garnish with additional whip topping & nuts if desired.

*I cut 3oz off of an 8oz block of cream cheese

*The pudding boxes were the small 3.4oz ones

*The pumpkin was a 15oz can

*The cream cheese wasn't completely smooth after whisking the heck out of it.

*I mangled the poor pie trying to get a good clean slice for pictures. I had to freeze it and then try to slice it, which was a bit better. The final picture was as good as it was going to get :)

 

I hope you enjoy and give this recipe a second chance in your kitchen too.