Wednesday, September 22, 2010

Double Decker Pumpkin Pie || Autumnal Equinox Dinner || Course 7

This was the dessert and final course of the A.E. Dinner. It was amazing. I absolutely love this recipe. There was not pumpkin pie filling to be found in Silver City, so I ended up making this completely from scratch. I got the recipe to make the pumpkin pie filling from scratch here. It made GREAT pie filling and it was fun to say that I made this starting with the pumpkin itself.
I know this pie is not pretty, but it sure tastes good!

Ingredients for crust:
2 1/2 c. graham cracker crumbs
2/3 c. white sugar
2/3 c. butter/margarine

Ingredients for Pie Filling:
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups whipped cream topping
1 graham cracker crust
1 cup cold milk or half and half
2 small vanilla flavored instant pudding packages
1 can pumpkin pie filling (16 oz) (I used 16 oz -which is 2 cups- of my homemade pie filling)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves

(If you make your own pie filling from scratch, you don't need the last 4's in the pie filling!)


1. To make the crust, melt the butter and then add 2/3 c. sugar and the graham cracker crumbs. Press into a pie pan (preferably one of the large glass ones, not the little tin ones which aren't quite big enough).

2.To make the pie:
Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.

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