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No Bake Double Layer Pumpkin Pie Recipe

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This recipe for No Bake Double Layer Pumpkin Pie, by , is from The Spinelli /Koster Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Spinelli/Chris Koster

Category:
Category:

Ingredients:  
Ingredients:  
1-8 oz cream cheese
2 Tbsp milk
2 Tbsp sugar
1-12 oz Cool Whip, thawed
2 Graham Cracker crusts
1 cup milk
2-3.5 oz instant vanilla pudding. (can use French Vanilla)
1 1/4 cups canned pumpkin
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash salt

Directions:
Directions:
Combine first 3 ingredients in large mixing bowl. Stir in 1 1/2 cups Cool Whip, mix well. Spread over bottom of 2 pie
crusts. Pour 1 cup milk into a bowl. Add both pkg. instant pudding. Beat or whisk until well blended. Add pumpkin, 1/2 cup sugar, cinnamon, ginger, nutmeg and salt. Blend thoroughly. Spread over cream cheese mixture.
Refrigerate at least 3 hours, then cover each pie with remaining Cool Whip.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 min prep, 3+ hrs for refrigeration

 

 

 

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