Double Layer-Whipped Pumpkin Pie
Wanted to share this wonderful recipe with you all today. It has been my daughter, Kristen's, favorite Thanksgiving Day pie for...hmmmmmm.., well, around 17 years. It is really something and makes up so easy.
Sorry I do not have a picture to show, but, we won't be making and baking our pies until tomorrow evening. Thought to post this just in case any of you are looking for a traditional pie, with a new twist. Friends who are not big fans of pumpkin pie, will actually eat this. It is a winner.
Here we go....
Using a wire whisk and large bowl, mix 4 ounces of softened cream cheese, 1 Tablespoon milk (or 1/2 and 1/2), and 1 Tablespoon sugar, until nice and smooth. Gently, stir in 1 and 1/2 cup of thawed Cool Whip. In a pre-baked pie crust, that has been cooled, spread this layer onto the bottom of your pie crust.
In a bowl, pour 1 cup cold milk, 1 can (16 ounces---or 2 cups) plain pumpkin, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp cloves...mix. Now a little fun...use 2 packages Jell-o Vanilla Instant pudding (the 4 serving size boxes). Mix all this together, still using a wire whisk. This all gets nice and thick. Spread this over cream cheese, etc. layer. Refrigerate for 4 hours.
Hope some of you will be able to give this wonderful pie a try. It is well worth the effort.
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