We're pretty non-traditional at our house and this is definitely not your traditional pumpkin pie, but I've been making it for about 25 years now, and it's a family favorite. What does pie have to do with texture in art? Absolutely nothing! ;)
I like to use all organic ingredients and substitute the milk with almond or soy milk. Either one works great with the recipe. My only challenge has been finding organic vanilla instant pudding. If anyone out there knows of a brand, please enlighten us in the comments below...I'd be ever so grateful!
Sensational Double Layer Pumpkin Pie
Bottom layer -
4 oz cream cheese, softened
1 Tbsp milk
1 Tbsp sugar
1 1/2 cups thawed whipped topping
1 graham cracker crust
Top layer -
1 cup milk
2 packages vanilla instant pudding & pie filling (4 serving size)
1 can (16 oz) pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Bottom layer - Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Top layer - Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.)
Stir in pumpkin and spices with wire whisk; mix well. spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings.