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Double Layer Pumpkin Pie PDF Print E-mail

KosherEye.com

Creamy_Two-Layer_Pumpkin_Pie
Double Layer No bake Pumpkin Pie, with Cream in the Middle

This pie is adapted from a Kraft Foods recipe. The original recipe is kosher dairy, but we have made it parve.

Ingredients

8 oz. parve cream cheese, like Tofutti brand,
1 cup plus 1 Tbsp. cold milk, like parve vanilla soy milk, divided
1 Tbsp. sugar
1 8 ounce carton whipped topping, divided like Rich Whip
1 9" graham cracker crust – like parve Keebler
1 can (16 oz.) pumpkin
2 pkg. parve vanilla pudding, like Jello Brand
¼ tsp. ground cinnamon
1/8 tsp. ground ginger
¼ teaspoon cloves

Directions

Whip topping and set aside
Whisk cream cheese, 1 Tablespoon milk and sugar in medium bowl until blended; stir in half of the whipped cream topping; Spread onto bottom of crust.
Whisk pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.)  Spread over bottom layer in crust.
REFRIGERATE 4 hours or until firm.

Optional: Top with additional parve whipped cream if desired.

Notes

This pie is so delicious when made with dairy ingredients as well.
Original recipe can be found here.

Recipe: Kosher, parve or dairy, desert

This pie is so delicious when made with dairy ingredients as well.

Original recipe can be found here: This pie is so delicious when made with dairy ingredients as well.
Original recipe can be found here.

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