Double Layer No bake Pumpkin Pie, with Cream in the Middle
This pie is adapted from a Kraft Foods recipe. The original recipe is kosher dairy, but we have made it parve.
8 oz. parve cream cheese, like Tofutti brand,
1 cup plus 1 Tbsp. cold milk, like parve vanilla soy milk, divided
1 Tbsp. sugar
1 8 ounce carton whipped topping, divided like Rich Whip
1 9" graham cracker crust – like parve Keebler
1 can (16 oz.) pumpkin
2 packages parve vanilla pudding, like Jello Brand
¼ tsp. ground cinnamon
1/8 tsp. ground ginger
¼ teaspoon cloves
Whip topping and set aside
Whisk cream cheese, 1 Tablespoon milk and sugar in medium bowl until blended; stir in half of the whipped cream topping; Spread onto bottom of crust.
Whisk pumpkin, pudding mix, spices and remaining milk about 2 min. (Mixture will be thick.) Spread over bottom layer in crust.
REFRIGERATE 4 hours or until firm.
Optional: Top with additional parve whipped cream.
This pie is so delicious when made with dairy ingredients as well.
Original recipe can be found here.
Recipe: Kosher, parve or dairy, desertAdd a comment