“What calls back the past, like the rich Pumpkin Pie”
John Greenleaf Whittier
I love pumpkin pie!!! It is my all-time favorite pie. With pumpkin season upon us and the up-and-coming holidays… I knew I needed to make a pumpkin pie. This Double Layer Pumpkin Pie… was different because of its double layer. It has a layer of cream cheese…. then the pumpkin on the top. I chose a chocolate graham cracker crust… and it made the whole pie very mouth-watering!
Did you know that over 5o million pies are consumed on Thanksgiving Day alone??
That is a lot of pies!
What about the rest of the year??
I wonder how many pies are consumed… then??
It has to be a lot.
Well… this was a very easy pie to make and consume!
Here is the most delightful recipe:
Double Layer Pumpkin Pie
By Carrie Perrins
*adapted from Simple Desserts
- 8 ounces cream cheese softened
- 1 Tbsp. milk
- 1 Tbsp. sugar
- 1 [8 ounce] container of cool whip
- 1 cup cold milk
- 1 pkg. (3.4 oz serving size) vanilla instant pudding
- 1 pkg. (3.5 oz serving size) white chocolate instant pudding
- 1 can pumpkin (16 ounces)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 prepared graham cracker crusts * I used one regular and one chocolate.
Beat cream cheese, 1 Tbsp milk, and sugar in large bowl. Gently stir in whipped topping.
Divide and spread the cream cheese mixture between the two crusts. Spread on bottom of crust.
Pour 1 cup of milk into a separate bowl, and add pudding mixes.
Beat with mixer for 2 minutes. (mixture will be thick)
Stir in pumpkin and spices. Beat until combined.
Divide and spread the pumpkin mixture between the two crusts. Spread it over the cream cheese layer.
Refrigerate 4 hours or until set.
Garnish with additional whipped topping.
I concur with John Whittier… there is nothing that brings back the past… like Pumpkin Pie
And in case you missed my most amazing PUMPKIN FUDGE… here is the recipe.
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