Carol's Pumpkin Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.

In a large bowl, combine pumpkin, pumpkin pie filling, evaporated milk, pumpkin mix, cream cheese and mixed sour cream. Mix well. Pour mixture into prepared pans.

Bake in preheated oven for 30 minutes. Turn oven off. Bake for 45 minutes.

After baking according to package directions, allow to cool completely before filling.

Place a lid on filled pans to keep warm while filling is being prepared. Cut the pie crusts in half, cut the 4 edges into 1 inch cubes and cut out filling. Place 1 6 individual cupscake filling rings onto each cupcake ring, fold the corners over and seal inside edges of rings to avoid sticking. Remove and discard the foil. Place chilled cake on prepared silver or aluminum foil pans. Bake at 350 degrees F (175 degrees C) for 35 minutes and 10 minutes per inch of measured flatness.

For the sauce: In a saucepan, combine sugar, margarine, margarine and cream cheese. Bring to a boil, stirring constantly. Boil, stirring constantly, for 3 to 4 minutes. Remove from heat and stir in pudding mix.

Bring a large pot of water to a boil. Stir together pumpkin and cream cheese until smooth. Add pudding mix. Cook over medium heat for 3 minutes. Stir the cream cheese mixture into the cooked pumpkin mixture until well blended. Pour over filling laden pans.

Bring a large pot of water to a boil. Stir in mixture with pumpkin mixture. Simmer, stirring constantly, for 10 minutes. Remove from heat and stir in pudding mix. Pour mixture over filling. Refrigerate for 2 hours or until serving. Refrigerate leftover pie before serving.