"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Double Layer Pumpkin Pie Recipe

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

Connie Latham
Added: Friday, October 23, 2009


4 ounces cream cheese softened
4 T milk or half-n-half
1 T sugar
1 1/2 cups thawed Cool Whip
1 graham cracker pie shell
1 cup milk or half-n-half
2 packages vanilla instant pudding and pie filling
1 can (16 oz) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
4 tsp. ground cloves

Mix cream cheese, milk and sugar in large bowl and beat with wire whisk until smooth. Gently stir in whipped topping. Spread mixture on bottom of crust. Pour 1 cup milk into bowl, add pudding and beat with wire whisk for 1-2 minutes until well blended (mixture will be thick). Stir in pumpkin and spices and mix well. Spread over cream cheese layer, refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.




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