Pastry School: Amazing No-Bake Pumpkin-Cheesecake Layered Pie
Holle's pastry school for American recipes
Do you enjoy baking and pastry making? There are lots of American recipes for pies and other pastry goodies. Have you ever considered attending one of those pastry schools? I atteneded pastry school for a while. Well, actually, it was more of a pastry school short course. I took the basics of what I learned and expanded on them on my own. Forget about expensive pastry schools. Learn from my online pastry school!
Welcome to my online pastry school! Today's culinary art is a dessert that's easy to make and delicious. I've found that some of my most popular online cooking classes involve desserts.
Every Thanksgiving, I have to make some of the family’s favorite pumpkin pies. If I don’t, I’m afraid I might eventually regret it. After all, they’ll be picking out my nursing home one day, if I live that long. So I go through the tedious process of baking the pies…nah! The pies they love so much are super simple to make – you don’t even have to bake them! There’s no cooking involved at all! Those enjoying this luscious pie will never know that you didn't spend a lot of time and effort making it.
This pie has a graham cracker crust, a layer of cheesecake, and a layer of pumpkin. And then, as if that’s not enough, it’s finished off with whipped topping. Believe me – these things go fast, so you’ll need to make more than one.
Here’s what you’ll need:
4 ounces cream cheese, softened (I soften mine in the microwave)
2 tablespoons sugar or Splenda
1 cup milk
8 ounces whipped topping (I use Cool Whip)
15-ounce can of pumpkin
2 boxes instant vanilla pudding (4 servings each)
½ teaspoon salt
¼ teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon vanilla
1 ready-made graham cracker pie crust
Mix together the cream cheese, the sugar or Splenda, and half of the topping. Blend well and smooth into the pie crust. Mix together the pudding and the milk until the pudding is completely dissolved. Add the pumpkin, the salt, the ginger, the cloves, and the vanilla. Taste the pumpkin mixture. If you like it sweeter, add a little more sugar or Splenda. Spread this mixture evenly on the cream cheese mixture. Refrigerate for several hours. Before serving, spread the rest of the whipped topping on top of the pie. I usually place a couple of those little candy pumpkins on top for garnish. You know, the ones that taste like candy corn. Store any uneaten pie in the refrigerator – if there is any left! Do not freeze - the cream cheese mixture will separate as it thaws.
This pie is also great to serve at Christmas, or any time. It’s so easy to make, you’ll find yourself whipping one up for no occasion at all!
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