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Double-Layer Pumpkin Pie Recipe

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

Cindy Hammond


1 pkg. (8 oz.) cream cheese, softened
1 c. plus 1 tbsp. milk, divided
1 tbsp. sugar
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
1 graham cracker pie crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkgs. (3.4 oz. each) JELL-O vanilla flavor instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Beat cream cheese, 1 tbsp. milk and sugar in large bowl until blended. Stir in 1/2 of whipped topping. Spread into crust.

Whisk remaining milk, pumpkin, pudding mixes and spices 2 minutes. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Top with remaining whipped topping before serving.




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