Double Layer Pumpkin Pie

Since I always (his wife begs to differ with the "always" claim, since she made them last year) make the pies a few days in advance, I felt that I will begin my menu with the pies. This happens to be one of my favorite pumpkin pies. The recipe comes from my sister-in-law. I am assuming she got it from the back of a pudding or a cream cheese box.


What you will need:

Ready Made Pie Crust...1 (pre-backed)
Cream Cheese...4 oz, softened
Cool Whip...1 _1/2 cups, thawed
Pumpkin...1 can, 16oz
Jello Pudding Instant Vanillas Pudding...2 packages (4 serving size)
Cold Milk...1 cup plus 1 Tbsp
Sugar...1 Tbsp
Ground Cinamon...1 tsp
Ground Ginger..._1/2 tsp
Ground Cloves..._1/4 tsp

The Assembly...

• Preheat oven to 450⁰


• Poke the bottom and sides of pie crust with a fork


• Back pie crust in oven for 10-12 minutes


• In a large bowl, mix Cream Cheese, 1 Tbsp of milk, 1 Tbsp Sugar until smooth


• Gently stir in Cool Whip


• Empty mixture in the bottom of the crust and spread evenly




• In another bowl, pour 1 cup of milk


• Add pumpkin, pudding mixes, and spices


• Mix well


• Spread over cream cheese layer




• Refrigerate for 4 hours or until set

Now, my wife makes it with a ready-made pie crust, but you can also use graham crackers (the way I like it).

Graham Cracker Crust...

What you will need:

graham cracker crumbs...1 _1/2 cups (about 20 squares)
butter..._1/3 cups, melted
Measurements courtesy of Betty Crocker

• Combine the graham cracker crumbs and melted butter and combine


• Mix well


• Layer bottom and sides of pie pan

Next Time...Apple Pie with Black Pepper and Crème Fraîche