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    Thanksgiving Only Pumpkin Pie

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • 4 ounces cream cheese, softened
    • 1 T. half-and-half (18%)
    • 1 T. superfine sugar
    • 1 1/2 C. Cool Whip, extra creamy, thawed
    • 1 Ready-Crust graham cracker pie crust, extra serving size
    • 1 C. half-and-half (18%)
    • 2 pkgs. instant vanilla pudding (4-serving size)
    • 16 ounce can pumpkin
    • 1/2 tsp. cinnamon
    • 1/2 tsp pumpkin pie spice


    1. Soften cream cheese in microwave on HIGH 15 to 20 seconds if not at room temp .

    2. Mix cream cheese, 1 T. half & half and sugar in large bowl with wire whisk until smooth. Gently fold in cool whip. Spread on bottom of crust. Place in fridge.

    3. Pour 1 cup half & half into bowl. Add both boxes of pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Mixture will be thick.

    4. Add pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours.




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