6 (1 ounce) packages instant whole pumpkin pudding mix
1 (8 ounce) package cream cheese or butter
2 trans. cans sweetened pineapple juice concentrate
3 cups chopped carrots
2 English suckers
6 strawberries
1 pound marshmallow creme
1 pint heavy whipping cream
3 tablespoons rum flavored extract
1 (12 ounce) can Canadian lime juice
2 teaspoons fortified coconut milk
Preheat oven to 350 degrees F (175 degrees C).
Stir together pumpkin, cream cheese, pineapple juice concentrate and carrots and cook until pumpkin mixture is thick and somewhat dry, about 15 minutes. Pour unpeeled pineapple juice into a medium bowl and beat in coconut milk. Beat in whipped cream. Mix sugar with milk until a stiff peaks form. Pour into pie crust and bake at 350 degrees F (175 degrees C) for 60 minutes. Cool completely, while filling is still firm. Refrigerate until serve.
What is an added bonus with this recipe? Pumpkin pie makes a wonderful cupcake - it's not just a cake to frost and bake. It can be a topping for cakes, cookies, brownie bobs, funnel cakes, ... Whatever you do, don't leave out the pumpkin. The cake to frost and bake is almost identical except for the pumpkin. I used my prepared frosting and it turned out excellent. You could use any frosting you like, I used a chocolate frosting and it was fine. I did use some white chocolate chips, a dark chocolate chip, and a marshmallow/buttercomb base. Whatever frosting you use, make sure it is cream cheese-friendly. The only people who shouldn't make this pie are those who don't like pumpkin or don't understand the recipe. The crust is great, it tastes great, and everyone wants a second pie.
I prefer my pie crust homemade, that way I can make smaller portions and still have the filling for the pie. I made Pumpkin Pie AIO (Instructions Only) for the oven and I had no pumpkin. :(
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