Pumpkin Pie used to be the main thing I loved about Thanksgiving dinner (foodwise that is ;)), until I found this recipe about 15 years ago. I’ve never had a piece of regular pumpkin pie since. I’ve tried a bite here and there, just to see, but this pie is SO much better that I don’t think I’ll ever go back. I’ve modified it over the years from the original recipe. I never could get a consistent texture, until I tweaked a few things. In the original recipe the cream cheese layer is about 1/3 to 2/3’s pumpkin. I evened it out a bit, because pumpkin layer would tend to not set (the biggest complaint in all the reviews). It’s still delicious as a soupy pie haha, but I like it better with the below modifications.Ingredients
- 2 packets of graham crackers
- 1 1\2 sticks of butter (3/4 cup) (melted)
Crush graham crackers (either in a food processor or in a large zip lock bag with a rolling pin). Pour butter over graham crackers and mix until you can form it into your pie pan. For the bottom layer…
- 8 ounces cream cheese, softened (I use light, but wouldn’t use non fat-too soft)
- 1 tablespoon white sugar
- 1 1/2 cups frozen whipped topping, thawed (you could probably use real whip cream if you’re a purist ;). I happen to LOVE Cool Whip-total guilty pleasure!)
- 1 Tablespoon Milk
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.For the Pumpkin Layer
- 2 packages of 3.4 oz instant vanilla pudding mix
- 1 Can (15 oz) of pumpkin puree.
- 1 Cup Cold Milk
- 1 teaspoon pumpkin Pie Spice (I go a lot lighter on the spice, because it tasted to overwhelming to me) You could also use a mix of cinnamon, ginger, and cloves.
Pour pumpkin puree and a cup of milk into large bowl, and thoroughly mix in pudding mix, and spices. When thickened, spread over cream cheese layer. I knifed across the layers to make a marble pattern 🙂Refrigerate for 4 hours, or until set. I usually make it the night before…