"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

DOUBLE LAYER PUMPKIN PIE Recipe

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This recipe for DOUBLE LAYER PUMPKIN PIE, by , is from The Bohannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha Bohannon
Added: Wednesday, May 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. cream cheese, softened
1 T. milk
1 T. sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 graham cracker pie crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 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, one tablespoon milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate four hours or until set. Top with remaining whipped topping.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
20 minutes plus refrigerating

 

 

 

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