Arkansas Pumpkin Possum Pie

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  • Total Time: 5 hrs 40 mins
  • Hands-on Time: 40 mins
  • 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.)

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

    1. Preheat your oven to 350 degrees.
    2. 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.
    3. Bake around 15-20 minutes depending on how hot your oven runs.
    4. Let crust cool while you make the fillings.
    5. 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.
    6. 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.
    7. Beat the chocolate pudding layer ingredients about 1-2 minutes until thick & creamy smooth, and then spreading that on top of the pumpkin layer.
    8. Spread over additional whipped topping and cover and refrigerate at least 5 hours.
    9. Add optional garnishes before serving.
    10. Dig in.

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