Monday, August 23, 2010

Light and Layered Pumpkin Pie

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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