2 (9 inch) pie shells
1 (30 ounce) can pumpkin
1 cup sweetened condensed milk
1/2 cup hot water
1 cup frozen whipped topping, thawed
1/4 cup brown sugar
1/2 teaspoon salt
1 (3.4 ounce) package instant chocolate pudding mix
1 (16 ounce) can marshmallow creme
Preheat oven to 350 degrees F (175 degrees C).
Spread pumpkin filling on bottom of pie crust. Insert 1 tablespoon of the hot water in a single layer over pumpkin filling, and gently spread slowly over the pumpkin filling. Coat with brown sugar and sprinkle with salt.
In a large saucepan over medium heat, combine pumpkin and pudding mix and mix until thoroughly combined. Stirring constantly, bring mixture to a smooth boil.
Pour whipped topping over pie, and pour marshmallow creme over cream. Chill mixture in refrigerator for 30 minutes.
Place pie on pie plate. Bake briefly in preheated oven, then reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes.
What a great recipe! Homemade as per author's recommendation, which involved cooking the milk in a blender in the fridge while preparing the dish. Came out pretty darn good--scrumptious leaves and ribs. First time I've made using sustainable beef tallow, and it left much better flavour in my cooking than if I'd gone all out and replaced the lemongrass flavour with Texas gluten flour. Second time I've made and broiled leeks/goats with this recipe. Third time I found this ingredient--just yesterday while browsing Amazon
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