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Upside-Down Pumpkin Pie Recipe

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This recipe for Upside-Down Pumpkin Pie, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue (Musholt) Bruns
Added: Thursday, March 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1- 6 oz. graham cracker pie crust.
4 oz. cream cheese - softened, (microwave 15-20 seconds)
1 tbsp. milk
1 c. cold milk
1 tbsp. sugar,
2 (3.4 oz) pkgs vanilla pudding & pie filling
1-1/2 c. cool whip,
1 (16 oz) can pumpkin,
2 tsp. pumpkin pie spice

Directions:
Directions:
Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in cool whip. Spread on bottom of crust.
Pour 1 c. milk into bowl. Add pudding mixes. Beat with wire whisk 2 minute. (Mixture will be thick) Stir in pumpkin and spices with whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional cool whip if desired.

Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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