"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Norcutt
Added: Monday, September 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. Cream cheese, softened
1 c. and 1 T. cold milk
1 T. sugar
1 8 oz. tub cool whip
1 prepared graham cracker crust (6 oz.)
1 16 oz. can pumpkin
2 pkg. Jell-o vanilla flavor instant pudding
1 tsp. ground cinnamon
tsp. ginger
tsp. ground cloves

Directions:
Directions:
Directions: In a large bowl mix cream cheese, 1 tbsp. milk and sugar with a whisk until smooth. Gently stir in 1 c. whipped topping. Spread mixture on bottom of crust. In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with whisk until well blended. Spread over cream cheese layer. Refrigerate 4 hours. Serve with remaining whipped topping.

 

 

 

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