Three Layer Pumpkin Pie

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  • 2 (9-inch) pie crusts, unbaked
  • 1 can (30 oz.) pumpkin pie filling
  • 1 egg
  • 1 can (14 oz.) sweetened condensed milk


  • ½ C Pioneer® Golden Light Brown Sugar
  • ¼ C flour
  • ¼ C pecans, chopped
  • ¼ C butter
  • ½ tsp. cinnamon


  • 1 box unflavored gelatin
  • ½ C cold water
  • ½ C milk
  • ½ C water
  • 1 C Pioneer® Sugar
  • 2 tsp. vanilla
  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ C pecans, chopped


  1. Prepare pie shells. Preheat oven to 375° F.
  2. In large bowl, blend pumpkin pie filling, egg and sweetened condensed milk; pour half into each pie shell; set aside.


  1. In small bowl, combine Pioneer® Golden Light Brown Sugar, flour, pecans, butter and cinnamon; mix with fork until crumbly. Sprinkle half of mixture over filling in each pie shell. Bake 50 to 55 minutes or until knife inserted in center of each pie comes out clean. Cool completely.


  1. In small bowl, soften gelatin in ½ cup cold water; set aside.
  2. In small saucepan, heat milk and water just to boiling but do not boil. Remove from heat; stir in Pioneer® Sugar, vanilla and softened gelatin; mix thoroughly. Add cream cheese; blend with mixer until thoroughly combined. Pour over baked pie. Sprinkle with pecans. Refrigerate until firm.
**From the Kitchen of: Donna Bardocz of Howell, MI.
Three Layer Pumpkin Pie
1 vote, 5.00 avg. rating (85% score)

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