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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.

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

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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