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Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 oz. (1/2 of 8 oz pkg) cream cheese, softened
1 T milk
1 T sugar
1 8 oz tub Cool Whip
1 Honey Maid Graham Pie Crust (6 oz)
1 c milk
1 can (15 oz) pumpkin
2 pkg (4 serving size) jello vanilla flavor instant pudding and pie filling
1 t cinnamon
1/2 t ground ginger
1/4 t ground cloves

Directions:
Directions:
Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk, until well blended. Gently stir in half of whipped cream topping. Spread mixture on bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dried pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick). Spread over cream cheese.

Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
4 and 1/2 hours due to refrigeration time

 

 

 

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