No-Bake Double Layer Pumpkin Pie
Making pies truly makes me nervous. This pie recipe though is as easy as easy desserts pie. I couldn’t resist that one. It all starts with a no-bake, graham cracker crumb crust. Just press the mixture into the pie pan and then place it in the freezer until firm. Sure, you can buy a prepared graham cracker crust, but you know it won’t taste the same as if you make it homemade, so make it homemade just like ice cream recipes! like homemade whipped cream as much as the next guy, but Cool Whip has seen the inside of my refrigerator many times, and it’s in this recipe too. This is the cream cheesy Cool Whip layer. If you’re weirded out by the idea of using Cool Whip, go ahead and whip some of your own cream. I’m sure that will work out just fine too in this recipe. This was the treat I served that night, and everyone was very happy. It’s like eating pumpkin pudding with a cheesecake which is just one of the easy dessert recipes that’s surprise layer tucked in there and some buttery, sugared graham crackers too. Ingredients: CRUST: 1 1/2 cups graham cracker crumbs 1/2 cup (1 stick) unsalted butter, softened greatly 1/4 cup granulated white sugar PIE FILLING: 4 ounces cream cheese, softened 1 cup plus 1 Tablespoon cold milk 1 Tablespoon granulated white sugar 8 ounces Cool Whip, thawed
One 16-ounce can pure (unsweetened) pumpkin Two small packages vanilla instant pudding and pie filling 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves
Directions:
1. Prepare the crust: Mix crumbs, butter and sugar in a medium bowl. Press on the bottom and up the sides of a 9-inch pie plate. Place in the refrigerator or freezer until the crust is very firm. 2. Prepare the filling: In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip. Spread on bottom of prepared crust. 2. In a second bowl, mix pumpkin, pudding mix and spices with remaining 1 cup milk. Beat with wire whisk until well blended (mixture will be thick). Spread over cream cheese layer. 3. Refrigerate for 4 hours, or until well set. Serve slices with remaining whipped topping.
Source: http://www.recipegirl.com/2013/11/19/no-bakedouble-layer-pumpkin-pie/