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Double Layer Pumpkin Pie Recipe

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

Steve Janke
Added: Saturday, February 7, 2009


8 oz. cream cheese, softened
1 tbsp. half & half, may substitute milk
1 tbsp. sugar
1 c. whipped topping, thawed
1 graham cracker pie crust, 9 inch (9 oz.)
1 c. half & half, may substitute milk
1 can pumpkin (15 oz.)
2 packages vanilla instant pudding mix (4 serving size)
1 tsp. cinnamon, ground
1/2 tsp. ginger, ground
1/4 tsp. cloves, ground

Mix cream cheese, 1 tbsp. half & half and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes, and spices. Beat with wire whisk until well mixed. (Mixture will be thick). Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Helpful hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Number Of Servings:
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