Friday, August 24, 2012

LAYERED PUMPKIN PIE

1 graham cracker crumb crust
1 pkg (3-oz) cream cheese, softened
1 tbsp cream
1 tbsp sugar
1 1/2 cups frozen whipped topping, thawed
1 cup cold half and half cream
2 boxes (4-serving size) vanilla instant pudding mix
1 can (16-oz) pumpkin (not pumpkin pie filling!)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
whipped cream or additional whipped topping for garnish, if desired
8 whole pecans for garnish, if desired
1 tbsp melted chocolate for dipping pecans, if desired

In a large bowl, mix the cream cheese, 1 tablespoon of cream, and the sugar until smooth.  Gently stir in the whipped topping; spread mixture over the bottom of the crumb crust.

Pour the cup of half and half into a mixing bowl; add the pudding mixes.  Using a wire whisk, whip the mixture until well blended about a couple of minutes.  Let mixture stand for 5 minutes or until thickened.

Stir in the pumpkin, cinnamon, ginger, and cloves mixing well.  Spread pumpkin mixture over the cream cheese layer.  Refrigerate at least 2 hours up to overnight. 

Before serving, decorate with whipped cream and pecans dipped halfway in melted chocolate if desired.

Yield: 8 servings



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