Double Stuff Pumpkin Pie
* Crust:
1 cup Flour
1/4 Cup Brown Sugar
1/2 Cup Chopped Pecans
1/2 Cup Melted butter
DIRECTIONS:
Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.
* Filling:
4 oz cream cheese, softened
1 TB Half and Half
1 TB Sugar
1 1/2 Cup Thawed cool whip
1 cup half and half
2 4-ounce packages of Instant Vanilla Pudding
1 16-ounce can Pumpkin
1 TS cinnamon, ground
1/2 TS Ginger, ground
1/4 TS Cloves, ground
Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours. * Garnish with whipped topping and nuts, if desired.
Colleen
THANK YOU THANK YOU THANK YOU! I have been searching for the one that had the pudding in it and you had it! And the crust looks awesome – I might try that instead of the store bought. You have saved Thanksgiving – can’t have it without my special Pumpkin Cheesecake.
Hugs,
Colleen