Double Layer Pumpkin Pie
Everyone loves this. I think the recipe is from JELLO. You will NEVER go back to plain old pumpkin pie
Everyone loves this. I think the recipe is from JELLO. You will NEVER go back to plain old pumpkin pie
- Carbohydrate 19.399134203617 g
- Cholesterol 16.392237705 mg
- Fat 11.08825069847 g
- Fiber 0.656328114449978 g
- Protein 3.263810547415 g
- Saturated Fat 4.047928091976 g
- Serving Size 1 1 Serving (73g)
- Sodium 164.7774689505 mg
- Sugar 18.742806089167 g
- Trans Fat 1.0113397905355 g
- Calories 189 calories
Step-by-step
- Mix w/ a whire whisk the cream cheese, milk and sugar, Fold in the whipped topping and spread this on the bottom of the graham cracker crust.
- Mix the cold milk, pumpkin, pudding, cinnamon, ginger and cloves and spread over first layer. Serve
Dense, spiced pumpkin filling meets a smooth, tangy cream cheese layer inside a crisp graham cracker shell. Contrasting textures define this assembly, where a rich dairy foundation sits directly beneath a spiced custard layer that thickens entirely through chemical set rather than oven heat. Softened cream cheese must reach room temperature before mixing to prevent lumps from forming when combined with the initial tablespoon of milk and sugar. Whisking vigorously incorporates air, ensuring the lower stratum remains light despite its density.
Evaluating Texture and Structural Set
Because this preparation bypasses the oven entirely, physical indicators of doneness rely on refrigeration times rather than internal thermal probes or knife tests. Chill the assembled pie for a minimum of three hours to allow the instant vanilla pudding starch matrices to fully hydrate and bind the liquid components. When properly set, the upper spiced pumpkin stratum should offer slight resistance to a spatula while maintaining a clean break upon slicing. If the filling yields too easily or appears glossy on the surface, return the pie to the refrigerator for an additional hour before portioning.
Scaling Considerations
Adjusting quantities upward or downward requires proportional scaling of all binding elements, particularly the instant pudding packages. Halving the formulation demands precise measurement of the dairy components, since minor volume discrepancies prevent the starch from setting correctly. Conversely, doubling the batch for larger gatherings requires two separate pie crusts rather than a single oversized vessel to maintain the correct ratio of crust to filling.
