2 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon vanilla extract
1 large and comfortable pudding size cooler
4 eggs
1 (19 ounce) can pumpkin puree
1/2 cup white sugar for decoration
1 1/4 cups packed light brown sugar
1 teaspoon instant coffee granules (optional)
1/4 teaspoon salt
8 (9 inch) shallow serving size cinnamon tortillas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pie pans.
In a large bowl, combine graham cracker crumbs, butter, vanilla and brown sugar. Blend well and fold into pie crust. Place about 1 tablespoon pumpkin puree into crust to fill with blueberry filling. Mix pumpkin, sugar and brown sugar into crust. Repeat with remaining ingredients. Top with remaining pumpkin mixture and custard.
Bake in preheated oven for 35 minutes or until light brown. Cool down pie. Fill with orange marmalade and cinnamon tortillas.