As promised here is my pumpkin cream pie recipe. I tasted it this morning, and all I can say is yummo. Another hit with my family. Some preferred the cake and some the pie, and most seemed to love them together, but they loved both so they were a success!!! Always feels great to create new things that taste good and are enjoyed.
Pumpkin Cream Pie
1 10-inch prepared graham cracker pie crust
1 small box (3.4 oz) of instant vanilla pudding mix
1 cup milk
8 ounces cream cheese (softened)
1/2 cup sugar
1 can (16 oz) pumpkin puree
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1 tablespoon butter
2 tablespoon cornstarch
1/4 cup water
1 (8 oz) container whipped topping
Crushed nuts or cinnamon (optional)
In a saucepan combine pumpkin puree, sugar, cinnamon, pumpkin spice and butter. In a small bowl, mix cornstarch and water till dissolved, slowly stir into pumpkin topping. Simmer on medium heat stirring constantly until topping thickens. Set aside and let cool completely.
In a medium-sized bowl stir together pudding mix and milk until dissolved. Set aside to thicken.
Meanwhile combine cream cheese and sugar and mix till well blended, add vanilla pudding, mix well.
Pour and smooth cream mixture into pie crust for bottom layer, add pumpkin mixture and smooth evenly, (do no mix into cream mixture). Top with whipped topping. Garnish with crushed nuts or sprinkled cinnamon (optional). Refrigerate for at least 2 hours. Serve and enjoy.
You can also freeze it and enjoy it like an ice cream pie, it’s delicious like that as well.
*Note: For a quicker pie, use a can of your favorite prepared pie filling instead.
Well that is all for now, if you try this recipe, or any of my recipes, let me know what you think. Or if you have any questions feel free to contact me.
Talk to you all another time…..