This blog features Lois Elaine Mueller's recipes every Monday. Lois' heyday was in the 1950's and 1960's, and her children swear she was the best cook that ever lived. Many baby boomers will remember these mouth-watering recipes, and these dishes are just as tasty today as they were in the sixties.
The Mueller family loved the holiday season, and Lois Elaine used the holidays as an excuse to bake great cookies and desserts. As the holidays approach again this year, I will post more of Lois Elaine's Thanksgiving and Christmas recipes.
Today's recipe is Double-Layer Pumpkin Pie. Nothing says Thanksgiving like a terrific pumpkin pie, and this recipe puts a fancy little spin to the old traditional recipe. And you don't have to heat up your oven for this one!
Lois Elaine's Double-Layer Pumpkin Pie:
4 oz. cream cheese, softened
1 c. plus 1 T. cold milk
1 T. sugar
1 tub (8 oz.) whipped topping (such as Cool Whip)
1 prepared graham cracker crumb crust
1-16 oz. can of pumpkin
2 pkg (4 serving size) vanilla instant pudding
1 t. cinnamon
1/2 t. ginger
1/4 t. ground cloves
In a large bowl, mix cream cheese, 1 T. milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 c. whipped topping. Spread on bottom crust.
In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well-blended. (Mixture will be thick). Spread over the cream cheese layer.
Refrigerate for 4 hours. Serve with the remaining whipped topping.
Makes about 8 servings.
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