The description alone on this double layer pumpkin pie with ginger graham crust makes it sound good enough to want to make it!
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.
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 Stabilized Whipping Cream until well incorporated. Spread on the crust in a smooth layer.
In a large bowl, pour in cream and add pudding packages. Beat with a whisk for about a minute with an electric hand 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 smooth. Refrigerate for a minimum of 4 hours.
INSTRUCTIONS FOR STABILIZED WHIPPED CREAM
This is what to use instead of Cool-Whip for a non-synthetic healtler choice.
In a very small saucepan, sprinkle gelatin over water and let stand for about 5 minutes to soften.
Heat gelatin mixture over low heat until gelatin is dissolved, then remove from heat.
Let it cool.
Beat cream in a well-chilled bowl.
Slowly add the icing sugar and vanilla to the whipped cream and whip until slightly stiff.
Add melted and cooled gelatin to the whipping cream
Continue whipping until cream holds its shape.
In a small saucepan, bring honey, brown sugar and butter to a boil, stirring until sugar dissolves.
Add vanilla, and remove from heat. Let cool for 1 minute. Drizzle onto each piece of pie as you cut and serve it.