"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Refrigerator Pumpkin Pie Recipe

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This recipe for Refrigerator Pumpkin Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Carender Wheeler
Added: Thursday, March 16, 2006


1 (8 oz.) cream cheese
3/4 cup sugar
2 beaten eggs
2 small pkgs.vanilla instant pudding
3/4 cup milk
1 (16oz) can pumpkin
1 tsp cinnamon
1 tsp. ginger
1/4 tsp. cloves
1 c. Cool Whip
Crust:1 3/4 cup graham cracker crumbs
1/4 cup sugar
1/2 cup melted margarine

Crust: Combine graham cracker crumbs, 1/4 cup sugar and 1/2 cup melted margarine and press into 10 inch pie plate. Bake at 350 degrees only long enough for crust to firm up. (or you can use purchased graham crust -(1 large or 2 small)
Filling: Combine the cream cheese, sugar and beaten eggs; spread over the crust and bake at 350 degrees for 20 minutes. Let cool, then mix 2 small vanilla instant puddings with the 3/4 cup milk untill blended. Add pumpkin, cinnamon, ginger, cloves and 1 cup Cool Whip. Put filling in crust. Top with Cool Whip . Keep refrigerated.




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