Thursday, November 24, 2011

Cooking with the Shoe Doctor: No bake double-layer pumpkin pie

Happy Thanksgiving!  

This Thanksgiving, if you are too busy to bake a real pumpkin pie, try this no bake double-layer pumpkin pie recipe.  Super easy, super tasty and practically foul proof.  

I'll be not baking in my yellow Victorias.  I'm finding that the man-made lining of the shoe is very stiff and will probably need several breaking in sessions until I can wear them comfortably out.  If you are interested in Victoria, she does run TTS but the toe box is narrow.  For that reason, I went up a 1/2 size and just used heel grips to create the perfect fit.

Here's what you will need:
- 8 ounces of cream cheese, soften
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 tub of whipped topping (like Cool Whip, 8 ounces)
- 1 deep dish graham cracker crust (or 2 regular ones)
- 1 cup of cold milk
- 2 (3.5 ounce) packages of instant vanilla pudding mix
- 1 (15 ounce) can of pumpkin puree
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of nutmeg
- 1 teaspoon of vanilla extract

In bowl, mix soften cream cheese, 1 tablespoon of milk and 1 tablespoon of sugar.  You can soften the cream cheese either by leaving it out until it reaches room temperature, or microwave in 15-second intervals until soften.  Whisk in whipped topping into the cream cheese mixture.  Your cream cheese / whipped topping mixture should have the consistency of frosting, if not chill in fridge while you do the next steps.

In a separate bowl, mix spices, the 1 cup of cold milk, instant pudding mix, vanilla extract, and pumpkin together.

Fill graham cracker crust with cream cheese / whipped topping mixture.  Layer with the pumpkin mixture.  Chill for 1-2 hours before serving.

See?  Super easy!  And very delicious!

Happy Thanksgiving, everyone!  Have a safe and fun holiday!

♥ C.

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