I don’t know about you, but I love Thanksgiving, and I especially love all the spice and yummy pumpkin desserts … There’s the pumpkin roulades with their tasty cream cheese frosting oozing out of every roll; there’s the traditional pies … pumpkin, mincemeat, apple, squash, and sweet potato and we can’t forget all the delicious versions of a pecan pie; and the cheesecakes, tarts, cupcakes, bundt cakes, pumpkin breads, etc. But after such a wonderfully diverse and extremely filling Thanksgiving dinner, I find it very hard to fit in even one more bite … unless, of course, it’s my Double Layer Pumpkin Pie. This pie is so light and fluffy, that you’ll surely be able to (pardon my goofy!) gobble up a slice!
This recipe is one of those that you’re either giving a copy of the recipe out to everyone or you’re requested to make it. When I was living and/or working on yachts in the Caribbean, I would always try to spend this holiday with my Mom. She lived on the West Coast of Florida in a peculiar circular community called Rotunda West. A lot of her friends had far away families that they went home to visit at Christmas/Hanukkah, so everyone stayed local for Turkey Day. Her group of friends had managed to develop a tradition of renting a pavilion on the Port Charlotte Beach area along with a fire pit and lots of picnic tables. Everyone was assigned a dish to make and the dishes rotated year to year so that the responsibilities were fairly distributed. I attended several of these with her and was not assigned anything specific that first year. I decided, however, that I should contribute, so I brought 2 of my Double Layer Pumpkin Pies because there were so many people attending. Everyone loved it, and I was permanently assigned my pie as my contribution if I was coming to Florida for Thanksgiving. This pie turned out to be one of the traditional dishes along with the turkey, stuffing, and cranberry. My Mom was eventually tasked with bringing the pie if I was not able to join her group that particular year.
This is still a pie that I make every Thanksgiving, and I will again this year. I love all the other wonderful desserts, but this pie has always been my favorite – and you actually can manage to eat a slice after a full and satisfying meal.
I hope you enjoy it as much as I do, and have a wonderful Thanksgiving. There has been so much chaos, hurricane loss and heartache this year, we all need to relax and be grateful for what we still have and most importantly, each other.
You’ll find the recipe in the RECIPES section of my website.
Oh, and one last note … I recommend you make the pie a couple of days ahead if you can. It will give the pie a chance to settle, and it will be easier to cleanly slice. I was impatient and rushed to take these photos, hence my slice wasn’t as pristine and I would have liked!