- 8
- 30 mins
- 50 mins
Ingredients
- Pie Crust
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 stick (1/2 cup) butter, cold, cubedC
- 3-4 tbsp ice water
- Cream Cheese Layer
- 1 package light cream cheese, room temperature
- 3 tablespoons Carnation Evaporated Milk
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Pumpkin Pudding Layer
- 1/2 cup granulated sugar
- 2 tablespoons corn starch
- 1 large egg
- 1 cup Carnation evaporated milk
- 1 1/2 cups pumpkin puree
- 1/2-1 teaspoon pumpkin pie spice (to your tastes)
- Whipped cream
Preparation
Step 1
Instructions Pie Crust
Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges.
Bake for 15-20 minutes until golden brown and set aside to cool.
Cream Cheese Layer
In a large bowl beat cream cheese until smooth. Add evaporated milk, sugar and vanilla and beat until combined.
Spread over cooled crust and refrigerate.
Pumpkin Pudding Layer
In a medium saucepan, combine sugar, corn starch, egg, 1 cup evaporated milk, pumpkin puree and pie spice with a whisk until completely smooth.
Cook over medium heat, whisking frequently, until slightly thickened (mixture is pretty thick to begin with) -- about 6-8 minutes. Strain if necessary (see note above).
Cool 5 minutes before spreading over cream cheese layer. Press a piece of wax paper on top of the pudding and refrigerate until chilled and set, at least 4 hours.
Serve with whipped cream.