Email to Magdalene Viken      

Recipe Categories: Amma's HOME PAGEBreads_and_Spreads Bread_Pudding Breakie Brownies_and_Bars Cakes Candies_Balls_and_Other_Sweets Chowders_Soups_and_Stews Cookies Dinners_and_Lunches Drinks Frostings_Icings_and_Fillings Gravies_and_Sauces It_Starts_With_A_Mix Pies Quick_Breads_and_Muffins Sabbat_Celebrations Sides Sourdough Spice_Blends Starters_Snacks_and_Fingerfoo

Thanksgiving Only Pumpkin Pie




Source of Recipe


Maggie Viken






Recipe Introduction




I have finally relented and expanded the times I will make this pie to include the Canadian Thanksgiving and Mabon, the Pagan Thanksgiving.









List of Ingredients



• 4 ounces cream cheese, softened
  
• 1 T. half-and-half
  
• 1 T. superfine sugar
  
• 1 1/2 C. Cool Whip, extra creamy, thawed
  
• 1 Ready-Crust graham cracker pie crust, extra serving size
  
• 1 C. half-and-half
  
• 2 pkgs. instant vanilla pudding (4-serving size)
  
• 16 ounce can pumpkin
  
• 1/2 tsp. cinnamon
  
• 1/2 tsp pumpkin pie spice
  






Instructions



1. Soften cream cheese in microwave on HIGH 15 to 20 seconds if not at room temperature. Mix cream cheese, 1 T. half & half and sugar in large bowl with wire whisk until smooth. Gently fold in cool whip. Spread on bottom of crust. Place in icebox.
   
   
2. Pour 1 cup half & half into bowl. Add both boxes of pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Mixture will be thick. Add pumpkin and spices; mix well. Spread over cream cheese layer. Put in the icebox to chill for at least 3 hours.