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Double Layer Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Brenda Walker
Added: Tuesday, April 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar

1 1/2 c. thawed CoolWhip©
1 prepared graham cracker crust

1 c. cold milk
2 pkgs., 3 oz Jello© vanilla instant pudding
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions:
Directions:
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in CoolWhip©. Spread on bottom of crust.

Pour 1 c. milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices until well mixed. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My pie crusts could never compare with Mom's so I always made those easy pies that didn't require the homemade crusts!

 

 

 

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