"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Double Layer Pumpkin Pie Recipe

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

Added: Thursday, November 6, 2008


4 oz. Philly Brand Cream Cheese, softened
1 T milk or 1/2 and 1/2
1 T sugar
1 1/2 cups thawed cool whip
1 cup cold milk or 1/2 and 1/2
1 graham cracker crust
2 pkgs Jell-O vanilla flavor instant pudding and pie filling
1 can pumpkin
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves

Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. ( Mixture will be thick) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
Refrigerate 4 hours or until set




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