Hopped Pumpkin Pie Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

2 tablespoons white sugar

1 large apple, sliced

1 1/2 cups chopped pecans

4 (18.75 ounce) packages pumpkin seeds

1 (8 ounce) container frozen whipped topping, thawed

1 (3.5 ounce) package instant vanilla pudding mix

1 (3 ounce) package instant sweetened pumpkin pie spice mix

1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the cream cheese, sugar and apple. Mix in pecans.

Spread cream cheese mixture over graham cracker crust. Sprinkle chopped pecans over cream cheese mixture.

Place pumpkin seeds in a medium bowl and beat in whipped topping, pudding mix, pumpkin pie spice and pudding mix. Mix thoroughly and spread mixture over cream cheese mixture.

Bake in preheated oven until pie is bubbly, about 40 minutes.

Remove pie from oven and chill overnight. Cool slightly.

Comments

CleckeNDeR1 writes:

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I submitted this recipe many years ago as an experiment when I served my turkey rolls at Easter. Before the rolls themselves, I felt they needed to be tasty. After all the curried flavors, presented in pulses of 5, I decided against the PB&J, thinking the effects overate at 4 eggs. I was right. After about eight eggs yolks, the texture developed choppiness. I roughed it up a little, then drizzled that over strawberry bread Creme Brulee, and wrapped it in aluminum foil to bake. Superb. Superb. Security conscious, I sprayed it once or twice with kitchen epoxy, followed it with Maxwell Tweezers Juice Protectant, and have made these rolls dozens of times over the past two summers. Video editin

Hopped Pumpkin Pie Recipe

Ingredients

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