2 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon vanilla extract
1 large and comfortable pudding size cooler
4 eggs
1 (19 ounce) can pumpkin puree
1/2 cup white sugar for decoration
1 1/4 cups packed light brown sugar
1 teaspoon instant coffee granules (optional)
1/4 teaspoon salt
8 (9 inch) shallow serving size cinnamon tortillas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pie pans.
In a large bowl, combine graham cracker crumbs, butter, vanilla and brown sugar. Blend well and fold into pie crust. Place about 1 tablespoon pumpkin puree into crust to fill with blueberry filling. Mix pumpkin, sugar and brown sugar into crust. Repeat with remaining ingredients. Top with remaining pumpkin mixture and custard.
Bake in preheated oven for 35 minutes or until light brown. Cool down pie. Fill with orange marmalade and cinnamon tortillas.
I take special care to make sure the dark chocolate is well-drained and that there is plenty of room in the bottom of each cupcake for the cake, cookies and jammies. I have made similar requests at the Thanksgiving table and received similar comments.
I added flour and baking powder to make a powder, then added lots of soda and white chocolate and powdered milk. I refrigerated this and when I made it, I let half of the filling mix with the pie filling while it was frozen. I puréed the zucchini since I had to make 1/2 of a recipe and it turned out great!
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