I know it would have been better have a photo of the pie showing the double layers but I forgot. What are you going to do?
The pumpkin shape on top was made gently pressing a cookie cutter into a graham cracker half.
About a year ago, Mark Pescatore (whom I occasionally write for) send me a recipe for his double layer pumpkin pie. The recipe was accompanied by this note:
"Oh so tasty. You may never bake a pumpkin pie again."
OK -- I will bake pumpkin pies again (I mean, really), but his recipe really is tasty. It even won second place in last weekends' Fall into Canandaigua Festival. (Side rant: apple crumb took first?!? )
The only change I made to the recipe was to use a home-made graham cracker crust, but a store-bought one will work just as nicely.
Pescatore's Prize Winning Double Layer Pumpkin Pie
Graham cracker crust, store bought or homemade (scroll down)
3 oz. cream cheese, softened
1 cup + 1 Tbsp cold milk or half & half, separated
1 Tbsp sugar
1 1/2 cups whipped topping, thawed
2 pkgs. (4-serving size) vanilla instant pudding
15 oz. pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 Tbsp. milk, and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.