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Double Layer Pumpkin Pie Recipe

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

Added: Thursday, November 6, 2008


4 oz. Philly Brand Cream Cheese, softened
1 T milk or 1/2 and 1/2
1 T sugar
1 1/2 cups thawed cool whip
1 cup cold milk or 1/2 and 1/2
1 graham cracker crust
2 pkgs Jell-O vanilla flavor instant pudding and pie filling
1 can pumpkin
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves

Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. ( Mixture will be thick) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
Refrigerate 4 hours or until set




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