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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggan Krempges
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg 3oz cream cheese
1Tbls. cold half and half
1 1/2 cup cool whip (thawed)
1-2 graham cracker crust (1 thick pie or 2 thin pies)
1 cup half and half
2 pkges 3oz. vanilla instant pudding
1 tsp, ginger
1/4 tsp. cloves
1 tsp. cinnamon

Directions:
Directions:
Mix cream cheese and 1 Tbls. half and half with wire whisk until smooth. Gently stir in cool whip. Spread on crust. Pour the 1 cup half and half in pudding in a bowl. Beat with wire whisk until well blended (1-2 minutes). Let stand 3 minutes. Stir in pumpkin and spices. Mix very well. Spread over cream filling layer. Refrigerate at least 2 hours. Garnish with additional cool whip.

 

 

 

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