Arkansas Pumpkin Possum Pie
Total Time: 05h 40m
Hands-on Time: 00h 40m
Makes: 8 servings
After having a slice of Arkansas Possum Pie at Petit Jean Park lodge near Morrillton, AR, I knew I needed to recreate this southern staple but with a holiday twist. Traditional pecan shortbread crust is layered with a maple cream cheese filling, a pumpkin pie pudding middle layer, a rich chocolate pudding layer and then topped off with whipped topping. Make this your new traditional holiday pie. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Supplies
- 9 inch springform pan
- Crust
- 3/4 cup of melted butter
- 1 1/4 cup of all purpose flour
- 1 cup of finely chopped pecans
- 1/2 cup of lightly packed brown sugar
- 1/2 teaspoon of Frontier Co-op fine sea salt
- 1-1.5 teaspoon or to taste of Frontier Co-op pumpkin pie spice
- Maple Cream Cheese Layer
- 8 ounces of room temperature cream cheese
- 4 tablespoons of Frontier Co-op maple powdered sugar
- 1-2 teaspoons or to taste of Frontier Co-op maple flavoring
- 2 tablespoons of milk
- 2-4 tablespoons of whipped topping to get a lighter consistency
- pinch of Frontier Co-op flaked sea salt if you want a salted maple filling
- Pumpkin Pudding Layer
- 1/2 of a 15 ounce can of pumpkin puree (not pie mix)
- 3.4 ounce box of vanilla instant pudding & pie filling
- 1/2 cup of milk
- 1-1.5 teaspoons of Frontier Co-op pumpkin pie spice
- 2-4 tablespoons or to preference of whipped topping to get a lighter consistency
- Chocolate Pudding Layer
- 3.4 ounce box of instant chocolate pudding & pie filling
- 1 cup of milk
- 2-4 tablespoons or to preference of whipped topping to get a lighter consistency
- Top Layer
- additional whipped topping spread to desired thickness
- *Optional Garnish
- chopped pecans
- chocolate syrup
- caramel syrup
- another dusting of pumpkin pie spice
- shaved chocolate
Directions
- Preheat your oven to 350 degrees.
- Mix all of the crust ingredients in a bowl and press them into a greased 9 inch springform pan. This is a nice thick crust and so don’t be afraid to work the ingredients up the sides of the pan to create a nice border.
- Bake around 15-20 minutes depending on how hot your oven runs.
- Let crust cool while you make the fillings.
- Beat all the ingredients of the maple cream cheese layer until smooth and layer it on the cooled crust. Do not put the cold ingredients onto a hot or a warm crust. It must be cool.
- Beat all the ingredients of the pumpkin pudding layer until smooth and thickened, creamy, smooth about 1-2 minutes. This will be very thick. Layer that on top of the maple cream cheese filling.
- Beat the chocolate pudding layer ingredients about 1-2 minutes until thick & creamy smooth, and then spreading that on top of the pumpkin layer.
- Spread over additional whipped topping and cover and refrigerate at least 5 hours.
- Add optional garnishes before serving.
- Dig in.