"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Double Layer Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Brenda Zogg
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 graham cracker crust. (Store bought or homemade)

First Layer:
4 oz. cream cheese
1 tbsp. milk
1 tbsp. sugar
1 1/2 cups Cool Whip

Second Layer:
1 cup milk
1, 16 oz. can pumpkin
2 pkgs. instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves

Directions:
Directions:
First Layer: Mix cream cheese, milk and sugar in bowl until smooth. Fold in Cool Whip and spread in bottom of pie crust.

Second Layer: Mix all ingredients until well blended. (It will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Store leftovers covered in refrigerator.

 

 

 

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