Double Layer Pumpkin PIe previously called Upside Down Pumpkie Pie in older thread

[JT]

Hello Friends.
This is the recipe.
Ingredients first: 4 oz of cream cheese, 1 TBSP of Milk, 1 TBSP of Sugar, 1 tub of Cool Whip Whip Topping thawed and divided, 1 Honey maid graham cracker crust, 1 cup milk, 1 15oz can of pumpkin, 2 packages of Jello Vanilla pudding, 1 tsp of cinnamon, 1/2 tsp of ginger, 1/4 tsp of ground cloves.
Action: Please mix cream cheese, 1 TBS of milk, and 1 TBS of sugar together. Blend well with a wire whisk in a large bowl. Gently stir in half of the whipped topping and spread on bottom of crust.
Step 2: Please pour 1 cup milk into a large bowl, add pumpkin, dry pudding mixes, and spices. Beat with the wire whisk for approx 2 minutes, it will thicken. Spread over cream cheese mixture.
Finale: Refridgerate for 4 hours. Save the rest of the whipped topping when you serve this dessert. Store in fridge afterwards.

Thank You.

Jennifer in MI
Go to Kraft Foods for pictures and other important info under Double Layer Pumpkin Pie.

 

[teddy16410]

jennifer- Looks yummy!
I checked it online as well. Thanks for the tip!

 

[acatalina]

Looks scrumptious. Wonder how it would taste w/ the sugar free/ fat free stuff. I have diabetic parents coming and i can use the help also.
Thaks for the recipe...
MMM'

Anne
Aka( Storm)

http://www.picturetrail.com/acatalina

 

[Tamster]

RE: Double Layer Pumpkin PIe previously called Upside D...

Are you trying to kill me?:9:9:9

 

[teddy16410]

Anne- LOL Thats EXACTLY how I plan on preparing it!

 

[cakebaker]

This is similar to what I'm making for Thursday (I can't wait!!!):

Layered Pumpkin Dessert

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings.

http://www.hostesscakes.com/images_recipes/TwinkiePumpkinCake.jpg

 

[teddy16410]

Oh NO CAKEBAKER!!! This is putting me over the edge! Now I have to make this one too as one of our best friends who we see the saturday after T-giving (a tradition) is a TWINKIE addict! And he's a 100 pound STICK...makes me crazy- I gained a pound just reading the recipe!

 

[JT]

That looks really good!!! Where did you get this recipe? After this Holiday, we will all have reasons to work out.

 

[cakebaker]

It was in the coupon section of the newspaper a couple of weeks ago along with a Twinkie coupon. Isn't it divine?! I'll report back with a review of how good it really is!

Here are some more recipes:

http://www.hostesscakes.com/recipes.asp

 

[JT]

Would it be on-line? My friend is making the Double layer with low-fat cream cheese instead of th real stuff.
Please report back on how it is.

Thanks.

 

[cakebaker]

I'm making mine with Cool Whip Free, fat-free cream cheese, fat free sugar free pudding mix and skim milk. Off-set, of course, by the Twinkies which contain one million calories, but we save those calories where ever we can! Just think how bad it could be without the cut-backs!

Here's the link to the recipe:

http://www.hostesscakes.com/recipe_view.asp?rID=79

 

[Jess_jugs]

Instead of pumpkin pie, (well, I make 2 homemade pumpkin pies also!!) I make a pumpkin pudding for myself. I use Sugar-free butterscotch pudding made according to the package (w/ 2 cups skim milk), then add a 15 oz can of pumpkin. Whisk together well. Add a Tbsp. of cinnamon & other spices to taste (1/2 tsp. nutmeg, 1/2 tsp. cloves, 1/2 tsp. ginger or you can just use pumpkin pie spice), & 3-4 packets of splenda or sweetener of choice. Mix together well & chill. You can also put it in a graham cracker crust if you want to make it like a pie. I just like to eat it w/ a few chopped walnuts & squirt of Reddi whip or Cool whip!! A bit healthier than a Crisco crust & cup of sugar!!

 

[JT]

Please let me know how this tastes. The picture is great. Without the cutbacks, it would be more intense workouts for the next few days. Happy Thanksgiving.


Jennifer in MI

 

[cakebaker]

Well, it was very easy to make, and I thought it was very good. The Twinkie layer on the bottom was the best part! Using the low-sugar-low-fat ingredients did not deter from the taste at all.

 

[JT]

Thanks for letting me know, I was able to copy and paste from here and put it in a file for me.
I was telling my friends about it on Thanksgiving about the Twinkie recipe.