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Double Layer Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. Philadelphia cream cheese, softened
1 T. milk
1 T. sugar
8 oz. Cool Whip, thawed, divided
1 graham cracker pie crust
1 c. milk
15 oz. pumpkin
2 pkgs. (4-serving size each) JELL-O vanilla flavor instant pudding and pie filling
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves

Directions:
Directions:
Mix cream cheese, milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

 

 

 

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