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Double Layer Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Kathy Fleming
Added: Wednesday, January 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 ounce Philadelphia cream cheese softened
1 tbsp milk
1 tbsp sugar
1 eight ounce cool whip (thawed)
1 graham cracker crumb crust
1 cup cold milk
16 ounce can pumpkin
2 packages (four ounce) vanilla instant pudding
1tsp. ground cinnamon
1/2 tsp Ginger
1/4 tsp cloves

Directions:
Directions:
Mix cream cheese,1 tbsp milk and sugar in a bowl with wire whisk until smooth. Gently stir in one and a half cups of the cool whip and spread onto bottom of crust. Pour 1 cup milk into large bowl add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer, refrigerate for 4 hours or until set. Garnish with the remaining whipped topping.

Number Of Servings:
Number Of Servings:
8

 

 

 

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