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Double Layer Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Cheryl Emery
Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz Cream Cheese, softened
1 Tbsp Milk
1 Tbsp Sugar
8-oz frozen whipped topping, thawed
6-oz prepared Graham Cracker Crumb Crust
1 Cup Cold Milk
16-oz can Pumpkin
Two 4-serving size Pkg Vanilla Instant Pudding
1 Tsp Cinnamon
1/2 Tsp Ginger
1/4 Tsp Cloves

Directions:
Directions:
Mix cream cheese, the 1 tablespoon milk and the sugar in a large bowl with a wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread on bottom of crust.

Pour 1 cup of milk into large bowl. Add pumpkin, pudding and spices. Beat with a wire whisk until well mixed. (Mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping.

Refrigerate.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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