Friday, November 22, 2013
Gluten Free Double Layer Pumpkin Pie
It has become a Thanksgiving tradition now for my mom to make not just a "traditional" pumpkin pie, but also her famous double-layer pumpkin pie. She usually spoils us pretty good by making four pies so we can indulge beyond what we probably should. But hey, that's what Thanksgiving is all about right?
This pie is soo unbelievably good that we've started trying to "maximize our pie time" by having my sister request it for her birthday on November 10. Rarely does any leftovers of this pie make it past a couple days, and we usually have to fight each other for the last piece. I'm serious, it's that good. Not only is it a delicious twist on a tradition, guaranteed to please anyone, it's pretty easy to make. If you make this for your next family get together, you're guaranteed to not have leftovers.
I made this for my friends for our Friendsgiving and let me tell you, I should probably have made more than one. Everyone wanted to try it!
Gluten-Free Double Layer Pumpkin Pie
Yield: About 8-10 servings
You will need [crust]:
2 cups Kinnikinnick S'Moreables Graham Style Crackers (or other GF graham crackers), crushed
1/2 cup unsalted butter, softened
2 tablespoons sugar
You will need [pie filling]:
1 (8oz) package cream cheese, softened
1 tablespoon sugar
1 cup plus 1 tablespoon cold milk, divided
1-1/2 cups Cool Whip, thawed
2 packages Jell-O Vanilla Instant Pudding
1 can (16oz) Libby's pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1) Process crackers into fine crumbs in a food processor. Place crumbs in a bowl and add the soft butter, sugar and nutmeg. Combine well.
2) Pour mixture into a 9-inch pie plate and use your fingers to press the crumbs evenly into the pan.
3) For a baked crust: place crust into a 375F preheated oven and bake for 8 minutes or until edges just start to brown.
4) For an unbaked crust: chill in the fridge until firm, or wrap the crust and freeze, until ready to use.
1) Mix the cream cheese, 1 tablespoon of milk and sugar in an electric mixer until smooth. Gently stir in the Cool Whip. Spread into the bottom of the prepared crust.
2) In a separate mixing bowl, pour 1 cup of milk and add the pudding mix. Beat with a wire whisk until well blended, about 1 to 2 minutes. Let stand for 3 minutes.
3) Stir in pumpkin and spices and combine well. Spread over the cream cheese layer.
4) Refrigerate at least 2 hours and serve cold.
Original source is unknown.