Sensational Double Layer Pumpkin Pie With Ginger Graham Crust

Crust:

In a 9-inch pie plate, mix graham cracker crumbs, sugar and ginger together with a fork. Melt butter and pour over the crumb mixture and gently press into the pie plate. Place in the fridge for about 10 minutes while you prep the rest of the pie.

First layer:

Soften cream cheese for about 15 seconds in the microwave. Combine softened cream cheese, sugar and cream in a large bowl and beat until smooth. Gently stir in Cool Whip until well incorporated. Spread on the crust in a smooth layer.

Take a moment to eat a few spoonfuls of Cool Whip and reflect on how awesome you are and then carry on with making the pie.

Second layer:

In a large bowl, pour in cream and add pudding packages. Beat with a whisk for about a minute. This is going to be thick, so don’t be a hero—use your electric handheld mixer. Add the pumpkin and spices and blend until smooth. Add this mixture to the top of the first layer and spread it out until it looks fairly smooth and pretty.

Lick the beaters of your mixer and again reflect on how very awesome you are and then tuck that pie away in the fridge for no less than 4 hours.

Note: it’ll be hard not to go and look at the pie and dream of how it tastes. I suggest not resisting, but it’s best if you do resist sticking your fingers in the pie. Fingerprints on the pie do not a stellar presentation make.

Also, you can substitute whole milk or half-and-half for the cream. I use Cool Whip Free in an insane attempt to fool myself that this pie isn’t a sinful bearer of calories.