2 Pumpkin Recipes as promised

Hi All,  Hope you like these and that you can find all the ingredients!  

DOUBLE LAYER PUMPKIN PIE

Prep time: 15 mins.              Refrigerating Time: 4 hours

4 oz Cream Cheese, softened
1 TBSP Milk or half and half
1 TBSP Sugar
1 1/2 Cups of Cool Whip
1 Prepared Graham Cracker Crumb Crust (6 Oz)
1 Cup Cold Milk or half and half
2 packages (4 serving size) Jell-O Vanilla Instant Pudding
1 Can (16 oz) pumpkin
1 Tsp ground cinnamon
1/2 Tsp ground ginger
1/4 Tsp ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.

Pour 1 cup of milk into bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  (Mixture will be thick) Stir in pumpkin and spices with wire whisk until well mixed.  Spread over cream cheese layer.

Refrigerate 4 hours or until set.  Garnish with additional whipped topping.  Store leftover pie in refrigerator.

**Note** I have found that the size of the crust you buy seem a bit small.  You really can't put the top back on.  So I think you could make an 8 oz crust if you wanted to.

^^Another note:  I don't know if you can get cool whip there or not.  I will email Cool Whip to see if there is a substitute^^


JOAN MONDALE'S PUMPKIN BREAD

1 1/2 Cups Sugar
1 Tsp Baking Soda
1/4 Tsp Baking Powder
Pinch of salt (optional)
1/2 Tsp of Each:  Ground Cloves, Nutmeg and Cinnamon
1 2/3 cups Flour
1/2 Cup Salad Oil (Crisco type)
1/2 Cup Water
1 Cup Canned Pumpkin
2 Eggs
1/2 Cup Chopped Nuts (optional)

Preheat oven to 325 degrees.  Sift dry ingredients together.  (if I am using pre sifted I don't sift again) Place in large bowl and add remaining ingredients in order given, mixing well.  Grease a 9X5X3" loaf pan and spoon batter into pan.  Bake 75 to 90 mins. until bread pulls away from the sides and toothpick comes out clean.  Cool in pan on wire rack.  Ok to freeze.

**This makes a "heavy" cake.  But its very very moist**

Ok this is it for now.  Hope these work out for you all.  I'll let you know what I find out about the substitute for cool whip if its possible.

Happy cooking.

Ok here's the update from Kraftfood.com about Cool Whip in recipes.  Apparently Cool Whip is not available in UK stores, but then I didn't have to tell you all that did I?  So here's what you can do... This is in reverse to what you need but it should still fit the bill.  Cool Whip may be used as a substitute for fresh whipping cream.  If a recipe calls for 1 cup of whipping cream use 1 cup of thawed Cool Whip.  So if I'm reading right, you'd use 1.5 cups of already whipped cream.  

Apparently the consistency will not be as heavy or tight.  So it won't be exact but it should still fit the bill.

Frankly the top layer of pumpkin is so good that I might even try to make just that layer as a pumpkin pie.  Perhaps serve it in those tart cups.  Ready made tart crusts.  

Hope this helps.  Let me know please if any of you try the recipes.

Anyone know how to prepare actual pumpkins to be used in a pie?  I have two pumpkins (pie ones, not jack-o-lanterns), but I'm not sure how to proceed.  

Anyone know how to prepare actual pumpkins to be used in a pie?  I have two pumpkins (pie ones, not jack-o-lanterns), but I'm not sure how to proceed.  

See my post here: http://www.uk-yankee.com/cgi-bin/yabb/YaBB.pl?board=food;action=display;num=1063693964  (might need to scroll down a bit).  It's not that difficult.  Pretty easy actually.

Yay recipes!  

See my post here: http://www.uk-yankee.com/cgi-bin/yabb/YaBB.pl?board=food;action=display;num=1063693964  (might need to scroll down a bit).  It's not that difficult.  Pretty easy actually.

 THAT'S RIGHT!   I did see that...SORRY!  Thanks for pointing me in the right direction.   Now to make a crust.  :-)