Recipe

Double-layer Pumpkin Pie Recipe


Double-Layer Pumpkin Pie Recipe
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If you like pumpkin and cream cheese you'll love this recipe it's so good... So many wonderful flavors that meld together to give this great double pie.

Mountainmam

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Ingredients
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup plus
  • 1 Tbsp. milk, divided
  • 1 Tbsp. sugar
  • 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
  • 1 graham pie crust (6 oz.)
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (3.4 oz. each) vanilla flavor instant pudding
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves

Directions
  1. BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread into crust.
  2. WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  3. REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving.
  4. *Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.

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Comments


WOW! what a great pumpkin pie. This is so good! I've saved this one too! 5 forks.


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