Sunfloursweets's Blog

10/16/2009

Double Layer Pumpkin Pie

Filed under: Uncategorized — sunfloursweets @ 10:23 pm

Autumn has creeped up so fast; Thanksgiving is right around the corner and that means pumpkin pie!  Pumpkin pie is my absolute favorite pie and I cannot wait until Thanksgiving to have a piece.  This isn’t your ordinary pumpkin pie.  In it, you will find cream cheese and everyone knows cream cheese makes everything better!  The pre-made crust and this no-bake version of pumpkin pie keeps it simple.  With the cold weather we have been having recently, this pumpkin pie will certainly warm you up and get you excited for Thanksgiving! 

I am no Wolfgang Puck (whom I have actually met while eating at one of his restaurants in Beverly Hills) so I had no idea what cloves were when I was picking up the ingredients at the grocery store.  Honestly, I thought I had made a mistake in copying the recipe from the magazine.  I called my trusty mother and she sent me back to the spice section to pick up cloves!  Whatever cloves are  sure makes a good pie! 

Double Layer Pumpkin Pie

  • 4 oz. cream cheese
  • 1 c. + 1 T. milk
  • 1 T. sugar
  • 1 tub cool whip
  • 1 graham cracker pie crust
  • 1 (15 oz) can pumpkin
  • 2 pkg vanilla instant pudding
  • 1 t. cinnamon
  • 1/2 t. ground ginger
  • 1/4 t. ground cloves

Mix cream cheese, 1 T. milk and sugar untill well blended.  Gently stir in half of the cool whip.  Spread onto crust. 

Pour 1 c. milk into a bowl.  Add pumpkin, pudding mixes and spices.  Beat with whisk 2 minutes or until well blended.  Spread over cream cheese layer.  Top with remaining cool whip and refrigerate 4 hours.

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