Sensational double layer pumpkin pie recipe
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon white sugar
1-1/2 cups frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust
1 cup cold milk or half and half
2 (3-1/2 ounce) packages instant vanilla pudding mix
1 (16-ounces) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Helpful hint for this double-layer pumpkin pie: Soften cream cheese in microwave on HIGH for 15 to 20 seconds.
Mix cream cheese, milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup of milk into bowl. Add pudding mix. Beat with wire whisk until well-blended (1 to 2 minutes). Mixture will be thick.
Stir pumpkin and spices into the pudding mixture with wire whisk. Mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Makes 8 servings
Double layer pumpkin pie (vintage ad from 1992)
Triple layer pumpkin pie – chiffon filling (1972)
This luscious pie goes into the refrigerator instead of the oven.
1-1/2 cups gingersnap crumbs
4 tablespoons butter or margarine, melted
1 envelope (1 tablespoon) unflavored gelatin
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup milk
3 egg yolks
1 cup canned or mashed cooked pumpkin
3 egg whites
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup sifted confectioners’ sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
Combine crumbs and melted butter or margarine; press into 9-inch buttered pie plate. Bake in 375 F oven for 8 minutes; cool.
In saucepan, combine gelatin, the 1/2 cup sugar, the salt, the 1/2 teaspoon cinnamon, the allspice, ginger, and nutmeg. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set.
Beat egg whites till soft peaks form. Gradually add the remaining granulated sugar and beat to stiff peaks. Fold into pumpkin mixture; pile half the mixture into cooled crust. Combine whipping cream, the confectioners’ sugar, the vanilla, and remaining cinnamon; refrigerate half the mixture. Whip remaining half and spread over pumpkin mixture. Carefully top with remaining pumpkin; chill till firm.
To serve, whip reserved whipping cream mixture; pass with pie.