Friday Food : Triple-Layer Pumpkin Spice Pie

Well, the votes came in and it seems people like food posts! Although, when I mentioned the food & fashion thing to my sister over breakfast she nearly gagged on her eggs laughing at me and giving me a “You’re effin kidding, right?” look as she one-two-threed my outfit with her eyes. OK so maybe not so much with the clothing, but I do think I can share recipes and tastes with a certain level of confidence and/or fun.

This week I am going to share the making of a pie. YUM. ‘Tis the season for all things pumpkin, so when I was grocery shopping and saw this very easy and for me reasonably priced pie recipe I decided I had to make it! It’s a 20 minute slip put out by Kraft Foods, (check out the online recipe here, and browse for other ideas) so it used name brands in its listing…in order to be neutral I will list everything as generic as possible. Also, I will let you know what I used if I changed it up at all.

Side note: I am aware this isn’t healthy or gluten free or special in anyway other than it’s a delicious pie for a lot of people.

Triple Layer Pumpkin Spice Pie

Ingredients:

  •  2 cups cold milk
  • 2 packages (3.4 oz each) instant pudding & pie filling (Pumpkin Spice Flavor)
  • 1/4 teaspoon ground cinnamon
  • 1 tub (8 oz) whipped topping, thawed
  • 1 pie crust (6 oz)
  • 1/2 cup pecan halves
  • 1 tablespoon honey

Directions:

Beat milk, dry pudding mixes and cinnamon with a wire whisk until well blended. Spread 1.5 cups onto bottom of crust.

Add 1.5 cups of whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.

Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 minutes or until pecans are carmelized; stirring frequently. Spread onto sheet of wax paper, seperating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.

Makes 10 servings, once slice each.

Now for my personal comments and the pictures of my journey.

1) I totally misread the directions. The “Add” part was written as 1-1/2 on my version, and in my hurry to have pie I read it as 1 to 1 and 1/2 cups. So I only used 1 cup for my bottom layer. It didn’t taste bad, in fact the cinnamon was a little overwhelming to me so less ended up being better. However, once cut the layers were not even or picture perfect. Next time I might skip the spice and increase the pudding layer.

2) I used French Vanilla Seasonal Cool Whip. I enjoyed the flavor and the coloring. Just in case it doesn’t look white enough, this is why. It’s a slightly golden shade. The crust I used Graham flavored and I believe Keebler because they were on sale.

3) I already had milk, honey and pecans, without those at home I might have skipped the pecans, because they can be pricey! I used my Mom’s Emerald Nuts pecans and for some reason the first two slices I ate, my lips tingled. So I started skipping the nuts and everything was fine, so I can vouch that it doesn’t take away too much from the flavor, only texture and visual appeal. Honey was leftover from some Chinese food earlier in the week and milk was Giant Eagle brand vitamin D.

4) It was super easy and fun to make this pie and it keeps very well. In fact I plan to tweak it for other flavors of pie/pudding. My sister suggested Oreo, I was thinking just plain chocolate might be nice, or key lime?

One thought on “Friday Food : Triple-Layer Pumpkin Spice Pie

  1. That looks amazing.. Why am I so lazy to not even want to make something so tasty and easy like that… I always accept deliveries from more motivated folks than myself 😉

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