The New Pumpkin Pie
This year I am throwing a (small) thanksgiving dinner for some of our friends. If you know me – you know this is huge, because I do NOT entertain. Unless of course you are a dude and friends with my husband and all you want is a beer and a clean set of sheets to sleep in. Then, there might be a place for you – oh and there are leftover in the fridge – just do you dishes. Yea, that’s the extent of my entertaining.
I didn’t make it exactly like Kristy did, because, well, I was having one of those weeks where things weren’t turning out. I tried the crust three times and failed. Then I prepped the filing thinking I would try it again the next day. Then I went to dinner with a friend and my husband calls to ask what the orange stuff is, because he knocked the bowl out of the fridge and it fell all over the floor… lovely.
I made the whole thing and then I left it in the fridge – covered in saran wrap overnight. The next day I ran my knife along the outside edges and I popped the spring form pan, sliced it up and devoured it. Seriously people you have to try this!!
The New Pumpkin Pie
Yield: 8 slices
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Ingredient in the crust:
3 cups of salted pretzels
1/2 cup of brown sugar
10 tablespoons of butter - don't hate me
Ingredients for the cream cheese layer:
1 (8oz.) package of cream cheese, softened
1 cup of powdered sugar
1 and 1/2 cup of cool whip
1 dribble of vanilla (about a teaspoon)
Ingredients in the pudding mixture:
2 (3.4 oz) package of pumpkin spic Jello pudding - find it here
2 and 3/4 cups cold milk
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1 teaspoon corn starch - to thicken it (you can skip this if you are using a pan other than a spring form one)
Ingredients for the topping:
1 cup of cool whip
Directions for the crust:
Crush the pretzels either using a food processor or just do it the old fashioned way with a rolling pin and a plastic bag. Melt the butter, and add the three ingredients into a bowl and mix together well. Coat the bottom of a greased pan as evenly as you can, trying to make sure there are no gaps. Bake at 350 for about 18-20 minutes.
Remove from the oven and set aside - you do not want to add any additional layers to this until it's completely cooled.
Directions for the cream cheese layer:
Beat the cream cheese until soft. Stir in the remaining ingredients until smooth. Assuming your crust is cooled completely, spread this mixture over the top covering every inch
Directions for the pudding layer:
Beat together all ingredients with a whisk. Set in the fridge to let it thicken - do not let your husband knock it on the floor while you are trying to enjoy a stiff drink with a friend! When set - about 15 minutes later - pour over the cream cheese mixture.
Spread the cool whip over the top and sprinkle with nutmeg -ENJOY!
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