Double-Layered Pumpkin Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Such a delicious pie, cheesecake and pumpkin pie all in one!! Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from ice cube trays; place in resealable freezer-style bag. Store in freezer for later use in muffin or pecan batters. Or, add to your favourite hot prepared chili, soup or stew. Ingredients:
2 cups peek freans ginger crisps (about 24 cookies) |
1/3 cup butter, melted |
2 cups milk |
1 cup canned pumpkin |
1 (113 g) package vanilla pudding and pie filling |
1 teaspoon pumpkin pie spice |
125 g half of 250g package philadelphia brick cream cheese, softened |
1 tablespoon sugar |
1 1/2 cups cool whip, thawed, divided |
Directions:
1. Preheat oven to 350°F Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; set aside to cool.
2. Mix milk, pumpkin, dry pudding mix, and spice in large microwaveable bowl. Microwave on high 8-10 minutes or just until mixture comes to a full boil, stirring every 2 minutes. Cover surface with plastic wrap. Cool 15 minutes, stirring occasionally.
3. Meanwhile, beat cream cheese and sugar in a medium bowl, with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread into crust; top evenly with the pudding mixture. Refrigerate 4 hours or overnight. Cut into eight slices. Serve topped with dollops of the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.
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