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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa Cooley
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
1 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions:
Directions:
MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
Be sure to use canned 100% pure pumpkin, not canned pumpkin pie mix.

 

 

 

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