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| Photo courtesy of my Mac. |
Over the years I've done my experimenting with pumpkin pies. This is one of my daughters favorites - any kind of at all. She's even requested a pumpkin pie for her birthday more years than I can count.
I found a custard pumpkin pie that is really good and really rich, better than the traditional kind in my line of thought. However, the one my family likes the most is a pumpkin mixed with pudding and whipped topping. This softens the pumpkin flavor and lightens up the texture considerably.
I always fix this one at Thanksgiving, but it would be good and easy anytime, especially when it's so hot outside.
Light and Layered Pumpkin Pie
4 oz. cream cheese, softened
1 T. milk
1 T. sugar
1 1/2 cups thawed whipped topping
1 graham cracker crust pie shell
1 cup cold milk
1 can (16 oz.) pumpkin
2 packages (4 oz. serving) of vanilla (or french vanilla) instant pudding
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. nutmeg
1/8 t. ground cloves
In large bowl mix cream cheese, 1 T. milk and sugar until smooth. Gently stir in whipped topping. Spread on bottom of graham crust. Put crust in refrigerator to keep cool.
Pour 1 cup cold milk into medium bowl and add pumpkin, pudding mixes and spices. Beat until well combined (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours until set.
Garnish with remaining whipped topping. You can plop a dollop in center, or spread on thin layer of whipped topping all around. Serves 8.
Prep time: 15 minutes Refrigerator time: 4 hours
(Optional - mix 1/4 chopped pecans with cream cheese and proceed.)
Note - set cream cheese out to soften about an hour prior, or microwave for 20 seconds.
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