Two-Layer Pumpkin Pie
November 17, 2010
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Back in 1993, the year I was married, I received a little holiday recipe booklet put out by Jello-O, Baker’s Chocolate and Diamond Walnuts. I have that booklet to this day and it’s falling apart. It has so many wonderful and decadent desserts in it and I think I’ve made all but two of them over the years. One recipe I’ve made over and over is their Two-Layer Pumpkin Pie. It’s easy, no bake and a perfect pie to make when someone says they don’t like pumpkin pie. I’ve had many people say that, try this pie, and change their mind. It’s not your traditional pumpkin pie – which I love just as much as this one – but is instead a creamy version that I’ve never had a complaint over.
When I decided to post this recipe I looked at the Kraft Recipes site to see if they had it listed and sure enough they did. The odd part is they’ve changed the recipe a bit and although I haven’t made the newer version of this, I have to wonder how it would work. The original recipe calls for 4 oz. of cream cheese and 1 1/2 cups of cool whip added to the mix and layered in a 6 oz. graham cracker pie crust. The new version uses 8 oz. cream cheese and 1 tub of Cool Whip. I know from making the original version so many times that the two layers just fit into the 6 oz. pie crust, so I’m not sure how the additional amounts would work in that same size crust.
So please take note that the recipe I share here with you today is the original version of this. I’m thinking next time I’ll just make the newer version posted at Kraft and then not have an ounce of guilt for eating half the filling before filling the pie shell. Works for me!
TWO-LAYER PUMPKIN PIE
Recipe from Kraft
4 oz. Philadelphia Brand Cream Cheese, softened
1 Tbsp. Milk or Half and Half
1 Tbsp. Sugar
1 1/2 Cups thawed Cool Whip Whipped Topping
1 6 oz. Keebler Ready Crust Graham Cracker Pie Crust
1 Cup Cold Milk or Half and Half (I use 1% milk)
1 packages Jello-Vanilla Instant Pudding & Pie Filling
1 15 oz. Can Pumpkin Puree (not pumpkin pie filling)
1 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with electric mixer set to low until smooth. Gently stir in the whipped topping until well combined. Spread evenly on the bottom of pie crust.
Pour 1 cup milk into bowl. Add pudding mix. Using a wire whist beat pudding mix for 1 to 2 minutes or until well blended. The mixture will be thick.
Stir in the pumpkin and spices with the wire whisk and mix well. Spoon the pumpkin mixture over the top of the cream mixture in the pie shell and gently spread to evenly cover the cream bottom. Chill well for a minimum of 3 hours or overnight.
Serve with some extra cool whip. Enjoy!