Photos of
Folded Cream Cheese & Cool Whip mixtures. The lumps were due to using a new stand mixer with a poor reach. From now on, I'll be using my hand mixer with whisk attachment!
A friendly warning, if you don't bother to chill the pie for at least 4-8 hours, it will be mushy like this! LOL
These are the basic ingredients. You can customize according to your needs. Just remember that this recipe supports making two pies, but you can make one deep dish.
Ingredients for bottom layer using (1T & 1t) high protein oat milk.
Chosen top layer ingredients, including high protein oat milk.
Just after mixing the cream cheese, milk and sugar; prior to folding in the Cool Whip
Bottom layer of Cream Cheese & Cool Whip. I suggest refrigerating this portion while you prepare the pumpkin mixture. By keeping it cold, it will speed up the setting process.
Bottom layers in regular graham crust (l) & gluten-free graham crust (r.)
Ready to mix Spices, Instant Pudding, Pumpkin & Milk
Top layer of Pumpkin mixture applied.
Plastic lid inverted and ready to refrigerate, preferably overnight.