I wanted to make a pumpkin pie, but I knew the oven would be occupied by the apple pie. Then I discovered the world of no-bake pumpkin pies. I'm not making it up. This really exists. I chose a double-layer recipe with cream cheese on the bottom and pumpkin on the top.
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| In a large bowl, whisk together 4 oz cream cheese, 1 tablespoon of milk, and 1 tbsp sugar until smooth. |
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| Gently stir in 1 1/2 cups whipped topping. |
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| Spread into bottom of crust. |
First layer finished. Time for some pumpkin-y awesomeness.
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| Pour 1 cup of milk into large bowl, and thoroughly mix in 7 oz instant vanilla pudding mix, 15 oz pumpkin, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp cloves. |
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| When thickened, spread over cream cheese layer. |
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| Refrigerate 4 hours, or until set. |
This pie was so heavy. My arms got so tired carrying it to the party. It's too bad I didn't get to taste it. I guess I'll have to make it again.
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