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Double Layer Pumpkin Pie Recipe

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Double Layer Pumpkin Pie image

 

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

Contributor:  
Contributor:  
Donna Field
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. (1/2 of 8 oz pkg) cream cheese, softened
1 T milk
1 T sugar
1 8 oz tub Cool Whip
1 Honey Maid Graham Pie Crust (6 oz)
1 c milk
1 can (15 oz) pumpkin
2 pkg (4 serving size) jello vanilla flavor instant pudding and pie filling
1 t cinnamon
1/2 t ground ginger
1/4 t ground cloves

Directions:
Directions:
Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk, until well blended. Gently stir in half of whipped cream topping. Spread mixture on bottom of crust.

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

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:
8-10
Preparation Time:
Preparation Time:
4 and 1/2 hours due to refrigeration time

 

 

 

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