Over a Cup of Coffee: One more try
November 6, 2015
I goofed when I wrote last week's column. Though I can't remember making "Double-Layer Pumpkin Pie" before, I did get to savor a pumpkin dip that our daughter-in-law, Cindy, made a couple of weeks ago when we stopped for lunch on a cow-gathering day at my brother Duane's place. The dip was made from similar ingredients as the pie, and it was delicious. The recipe for the dip comes from a web site, and I don't have permission to print it.
Another person told me that she makes her Thanksgiving pumpkin pie from the "Double-Layer Pumpkin Pie" recipe, too. So I know that the recipe is a good one. The problem is that I didn't include the pumpkin with the ingredients. Evelyn Tileston, of Craig, was kind enough to call me about the omission. So I went to my "to try" file and found the recipe, and it didn't have pumpkin in it, either. I also found three more of the same recipe with some minor differences in my file. That's how I know how much pumpkin to use. Thanks for calling, Evelyn!
So, the corrected recipe is included in this week's column. Don't forget to correct last week's recipe (or toss it out). Please note that some of the other "to try" recipes used milk instead of half and half and some used a little less whipped topping. Also, Evelyn pointed out that a person could adjust the recipe for dietary needs by substituting low-fat, low-sugar ingredients.
Double-Layer Pumpkin PieDouble-Layer Pumpkin Pie
Double-Layer Pumpkin Pie
4 ounces softened cream cheese
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2 small packages instant vanilla pudding
1 tablespoon half and half
1 cup half and half
1 tablespoon sugar
1 ½ cups whipped topping
1 can (15 ounces) pumpkin
2 teaspoons pumpkin pie spice
1 graham cracker crust
*Instead of pumpkin pie spice, use ½ teaspoon each of cinnamon, ginger, and cloves.
Mix cream cheese and 1 tablespoon half and half with sugar; whisk until smooth; gently stir in the whipped topping. Spread on the bottom of the crust. Pour 1 cup of half and half into a bowl. Add the pudding mix. Whisk for 1 to 2 minutes. The mixture will be thick. Stir in the pumpkin and spices. Whisk. Spread over the cream cheese mixture. Refrigerate for about four hours. Garnish with additional whipped topping and/or sprinkle with pumpkin pie spice.
Thanks for letting me give it one more try! If you have a recipe you would like to share with readers, call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.