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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2079 -- Barbara Czochara
Added: Wednesday, March 8, 2006


4 oz. - Philadelphia Brand cream cheese, softened
1 T. - milk OR half & half
1 T. - sugar
1 c. - Cool Whip
1 (6 oz.) - Ready Crust graham cracker piecrust
1 c. - cold milk OR half & half
1 (16 oz.) can - pumpkin
2 (4-serving size) pkgs. - Jell-O Vanilla Instant Pudding & Pie Filling
1 tsp. - cinnamon
tsp. - ginger, ground
tsp. - cloves, ground

Mix cream cheese, 1 T. milk and sugar in bowl with a wire whisk until smooth. Stir in Whipped topping. Spread on bottom of crust. Pour 1 c. of cold milk into a large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well blended. (Mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping, with a sprinkle of ground cinnamon or nutmeg, if desired. Store leftover pie in refrigerator. Makes 8 servings.




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