More Great Recipes: Pie

Double Layer Pumpkin Pie


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 8 ounce Cool Whip, thawed
1 graham cracker crust
1 cup cold milk
1 16 ounce can pumpkin
2 4 serving instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the chipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whiped topping.


Pairs Well With


Notes

A dash of local for every season
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