"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Double Layer Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Chrys Wormley
Added: Sunday, September 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces cream cheese, softened
1 tablespoon half and half
1 tablespoon sugar
1 1/2 cups thawed cool whip
1 graham cracker pie crust
1 cup half and half
1 16 ounce can pumpkin
2 packages instant vanilla pudding (4 serving size)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions:
Directions:
Mix cream cheese, 1 tablespoon half and half and sugar in large bowl. Whip with wire whisk until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup half and half into clean bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spoon high on top of cream cheese mixture and refrigerate at least 4 hours or until set. Garnish with additional whipped topping if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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