Tuesday, January 4, 2011

Double-Layer Pumpkin Pie

From: Rochelle

We made this over the Christmas break and oh, man was it good! I throughly enjoyed it! It isn't really a pie, it is more of a pudding or a custard, or even like a cheesecake and is served cold. You actually don't even bake this. This is probably one of my favorite pumpkin desserts because it is creamy and smooth. Here is my ALL-TIME-FAVORITE Pumpkin Pie:

Home-made Pumpkin Puree
First, we made our own pumpkin puree. Right before Halloween, the Farmer's Market had their Sugar Pumpkins for $1. Steal! So I grabbed 2 of them. One we used for Thanksgiving and other we saved for Christmas. We just cut the pumpkin up, cooked it in a glass dish with about 1 inch of water, covered with plastic wrap. We cooked it for about 10-20 minutes until the flesh was tender and peeled away from the skin. We then scooped out the pumpkin flesh and threw it in the blender until it was smooth. Then we let it sit for an hour or two to get the extra moisture out. You can even set it in the fridge and let is drain overnight in a sieve lined with strong paper towels or cheese cloth. If you don't want to make your own pumpkin puree, you can just buy it but $1 versus $4-5 for a can . . . you decide.

Home-made Pumpkin Puree
Then we did the recipe:

Rochelle's Double-Layer Pumpkin Pie
10 servings
4 oz
Cream Cheese-Softened
1 C
1 T
1 T
1 (8 oz) Tub
Cool Whip (Thawed & Divided)
Graham Cracker Curst
1 (15 oz) Can
2 pkg
Jell-o Vanilla instant pudding
1 t
Ground Cinnamon
1/2 t
Ground Ginger
1/2 t
Ground Cloves

Mix cream cheese, 1 tablespoon milk, and sugar. Stir in half of whipped topping and spread in crust.

Pour 1 cup milk in bowl and add pumpkin, pudding, and spices. Beat with a wire whisk 2 minutes until blended. It will be thick. Spread over pumpkin layer.

Refrigerate for 4 hours or overnight. Garnish with whip cream and refrigerate leftover. 

*We tried making it a few days ahead and then froze it, but we decided we liked it better thawed. I wouldn't freeze it until you REALLY had to. 

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