Layered Pumpkin Pie
Prep Time:
15 Minutes
Total Time:
45 Minutes
Serves:
8
Ingredients
-
2 packages buttered crescent rolls
-
2 8 ounce packages cream cheese
-
1/2 cup Daisy Brand Sour Cream
-
1 1/4 cups sugar
-
1 cup brown sugar
-
1 teaspoon vanilla
-
1/4 teaspoon ground cloves
, plus a pinch
-
2 pinches allspice
-
1 15 ounce can pure pumpkin
-
12 gingersnap cookies
-
1 stick melted butter
-
2 tablespoons cinnamon
Directions
Preheat oven to 350 degrees. Press one package of crescent rolls into the bottom of a 9x10 inch pan. Mix cream cheese with sour cream, 1 cup of sugar, ¼ cup of brown sugar, vanilla, and a pinch each of cloves and all spice. Spread mixture on top of crescent rolls. In a separate bowl mix pumpkin with ¼ teaspoon cloves, 1/2 cup sugar, ¼ cup of brown sugar, and a pinch of all spice. Pour onto of cream cheese layer and spread to coat. Place the other package of crescent rolls on top of the pumpkin layer. Sprinkle gingersnap crumbs on top of crescent roll layer. Mix ½ cup of brown sugar and 2 tablespoons of cinnamon together in a small bowl. Pour the melted butter over the top of the pie. Sprinkle the brown sugar cinnamon mixture over the top. Bake for 30 minutes. Serve with ice cream or whipped cream, if desired.