"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Double Layer Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Tuesday, June 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (3oz) pkg cream cheese, softened
1 cup plus 1 Tbsp. cold half & half or milk
1 Tbsp. sugar
1 1/2 cups thawed frozen whipped topping
1 Graham cracker pie crust
2 pkgs (4-serving size) instant vanilla pudding
1 can (16oz) pumpkin
1 tsp ground cinnamon
1/2 tsp groung ginger
1/4 tsp ground cloves

Directions:
Directions:
Mix cream cheese, 1 Tbsp of the half & half and sugar with wire whisk until smooth. Gentley fold in whipped topping. Spread on botton of crust.
Pour 1 cup half and half into a mixing bowl. Add pudding mix. Beat with wir whisk until well blended, 1-2 minutes. Let stand 3 minutes.
Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and chopped nuts if desired

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My sister Annette, was the first to make this different version of pumpkin pie. She brought it to one of our many holiday gatherings at Mom's. We all loved it.

 

 

 

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