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| The best picture I could get :) |
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| Cream cheese and milk mixture |
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| Pudding and milk mixture |
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| cream cheese with whipped cream added |
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| pudding mixed with pumpkin |
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| bottom layer |
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| finished product |
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| 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.
