Double Layer Pumpkin Pie

HAPPY HALLOWEEN!!!!

Wow, I can't believe Halloween is here already (if you're reading this Saturday, pretend it's Sunday).  Wasn't it just summer?  Wasn't it just the beginning of summer?  Yikes!  I really don't think I'm liking this "the older you get the faster time flies" thing going on. 

I know I should be posting a Halloween recipe but I hope a fall recipe will suffice. 


I found this recipe in an old Cool Whip cookbook I found the other day buried beneath all my other cookbooks.  I flipped through it and when I saw this recipe, I knew I had to try it.

OMG......this pie.  Joe declared it one of the best pies he's ever had (I don't know about that but it is pretty amazing).  This is the only pumpkin pie I'll ever make.  It is absolutely delicious.  Since I was using Cool Whip and instant vanilla pudding from a box, I decided to go whole hog with the convenience foods and use a Keebler graham cracker pie crust too.  I hate to admit this but it was way better than mine.  My graham crusts always fall apart and get soggy.  Basically, they suck.  The Keebler one stayed together and stayed crunchy.  I think I just need to accept pie crusts in any shape or form just aren't my thing and move on. 

I also screwed up (I think) with the pumpkin.  The recipe just stated a can of pumpkin.  I ASSUME that meant pumpkin puree, not pumpkin pie filling.  Well by mistake I bought pumpkin pie filling and didn't realize it until I had opened the can and was dumping it into the bowl.  I decided to go ahead and add the spices anyway, even though pumpkin pie filling has the spices added already, and I think that's partly why this pie is so darn good.  It has so much flavour.  I would make the exact same mistake next time.

All I can say is this pie is much better than it might sound.  I made this on Tuesday afternoon and didn't even bother trying it until Wednesday night when I cut a piece to take a picture.  By Friday the pie was gone.

If you want a different pumpkin pie for Thanksgiving or Christmas, and you're not above using some convenience foods (Cool Whip, instant pudding, maybe a Keebler crust), you have to try this pie.  I promise you will LOVE it!!!! 

Enjoy!

Double Layer Pumpkin Pie
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4 ounces cream cheese, cubed, softened
1 T half-and-half or milk
1 T sugar
1 8-ounce tub Cool Whip, thawed
1 graham cracker crust (I used Keebler)
1 cup cold half-and-half or milk
2 packages (4-serving size) vanilla instant pudding & pie filling
1 16-oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Beat cream cheese, 1 tablespoon half-and-half and sugar in large bowl with wire whisk until smooth.  Gently stir in 1 1/2 cups Cool Whip.  Spread onto bottom of crust.

Pour 1 cup half-and-half into bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  (Mixture will be thick).  Stir in pumpkin and spices with wire whisk until well blended.  Spread over cream cheese layer.

Refrigerate 4 hours or until set.  Garnish with remaining Cool Whip and sprinkle with additional cinnamon.

Makes 8 servings.

Source:  Favorite Brand Name Recipes - Cool Whip