"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Double Layer Pumpkin Pie Recipe

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

Amy Pierce, Kentwood MI
Added: Friday, August 21, 2009


1 Graham cracker pie crust
4 oz package cream cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
8 ounce package cool whip
1 Cup cold milk
2 Packages instant vanilla pudding/pie mix
16 ounce can pumpkin
1 Teaspoon ground cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves

Mix cream cheese, 1 tablespoon mil and sugar in a large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread mixture onto bottom of crust.

Pour 1 cup milk into bowl. Add pudding mixes and beat with wire whisk for 1 minute (mixture will be thick.) Stir in pumpkin and spices until well blended. Spread pumpkin mixture over cream cheese layer.

Refrigerate for 4 hours or until set. Garnish with remaining whipped topping.




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