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.

 

Ground Beef Pie

This recipe was surprising good! Although I think it was a bit dry. I did drain the can of peas (it didn't say to and I did it out of habit), so next time I think I'll leave the juice in. The kids gave it a thumbs up to add to the "make it again" list. Yay!

My interpretation of the recipe:

Ground Beef Pie

1 pie crust

Filling

1 lb. ground beef
½ cup celery (chopped)
¼ cup flour
1 cup water
1 can peas
1 pkg dry onion soup mix
¼ tsp. oregano

Cook ground beef and celery until browned. Drain. Sprinkle flour on meat. Mix. Add peas and ¼ cup liquid (water), onion soup mix, remaining ¾ cup water and oregano to meat mixture. 

Bake 375º about 30-40 min.

*I used a premade refrigerated pie crust

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

Sugar Cream Pie (Folgate's Prize Winning Pie)

 

This has got to be one of the easiest pies I have ever made! Honestly, it was assembled faster than the oven took to preheat. Yes, I used a refrigerated pie crust but that's because the kids were helping with this one and it was just easier :) If anyone has any information about Folgate's Prize Winning Pies or Pie Contest, please let me know. I couldn't find anything on it.

My interpretation of the recipe:

Sugar Cream Pie

Folgate's Prize Winning Pie

1 cup sugar

4 tablespoons of flour

1 pint of whipping cream

1 tablespoon of butter

A sprinkle of nutmeg

In a bowl combine flour, sugar. Pour in cream slowly. Stir with a wire wisk untill (until) sugar is dissolved. Melt butter and spread over unbaked pie crust. Pour in cream mixture, sprinkle top with nutmeg.

Bake at 350° for 35 to 40 minutes

*I used heavy whipping cream

This pie came out like a custard pie. Very sweet, so I would have added more nutmeg on top for added flavor. I also thought it tasted better refrigerated. It was super quick and easy!

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

Pineapple Chess Pie

This was definitely a quick and easy pie. Okay, okay, I cheated and used a refrigerated pie crust, but the recipe didn't say I couldn't :)

Here's my interpretation of the recipe:

Pineapple Chess Pie

¾ stick butter or margarine (melted)

3 eggs beaten

1 small can crushed pineapple

2 tablespoons flour mixed with

1½ cups sugar

Mix all ingredients well and pour into unbaked pie shell. 

Bake at 325 - 1 hour

*So like I said, I used a refrigerated pie crust. I also couldn't find a small can of crushed pineapple so I used half of a big can, which was probably a bit too much. I also used butter instead of margarine. 

*This pie was quick and easy and a bit too sweet for my taste buds. I would definitely make sure I used the correct amount of crushed pineapple next time and probably cut the sugar back to 1 cup? It was sweet!

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