No Bake Double Layer Pumpkin Pie

Today's recipe is the next feature in my unofficial series "Holiday Cooking the Traditional Way and the Holly Way". It's taken me a few days to get back to blogging after Tuesday's election (which I spent in a newsroom, but that's another story). After my first pumpkin pie baking experience left me with a huge mess and a sorry looking (but tasty) pie, I was on the lookout for a way to make pumpkin pie that wasn't going to be so complicated. A few years ago, I found this recipe in a magazine ad.

Double Layer Pumpkin Pie

Ingredients:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (my recipe calls for 4oz...hmm)

1 cup plus 1 Tbsp. milk, divided

1 Tbsp. sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 can (15 oz.) pumpkin

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

Directions:

Mix cream cheese, 1 Tbsp. milk and sugar in large bowl until well blended.
Gently stir in half of the whipped topping.
Spread onto bottom of crust
Pour 1 cup milk into a large bowl
Add pumpkin, dry pudding mixes, and spices
Beat with a wire whisk 2 minutes or until well blended (mixture will be thick)
Spread over cream cheese layer
Refrigerate 4 hours or until set. Top with whipped cream. Store in refrigerator.

I figured it was too good to be true and that no pumpkin pie this simple could be so good, but I was wrong. It's so easy to make and took me less than half an hour. I took it to a family gathering expecting mediocre feedback. It was an instant hit. People could not believe that it took such little effort and didn't involve much mess or baking. I don't know if Aunt Betty would approve, but this pie is too delicious (and easy) for me to care.

Next week's feature - Macaroni and Cheese!