Thanksgiving is fast approaching and that means more than family, football, and turkey. It means pumpkin. Through the holidays we will be on pumpkin overload. Pumpkin muffins, pumpkin lattes, pumpkin soup, pumpkin risotto, and of course pumpkin pie.
I don’t mind pouring all the love and time into a traditional pumpkin pie, but it really isn’t my favorite. My fave isn’t even a recipe that has been handed down, or even one that has to be put in the oven. It is a no-bake “Double Layer Pumpkin Pie”.
It has been lovingly renamed “Pumpkin Surprise”, because the whipped topping is on the bottom. I also think it has become my favorite, because it has started a tradition with my nieces. They love helping me make this quick and easy recipe. Plus, their giggles are priceless when they shout “surprise, it’s upside down!” when someone cuts into the pie.
4 oz cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon. When thickened, spread over cream cheese layer.
Refrigerate 4 hours.
NOTE: Chilling the crust before adding the first layer and then again after the first layer helps the pie to set and will help avoid the layers mixing together.