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    DOUBLE-LAYER PUMPKIN PIE


    Source of Recipe


    rgm

    List of Ingredients




    4 ounces cream cheese, softened
    1 tablespoon milk or half-and-half
    1 tablespoon granulated sugar
    1 1/2 cups thawed whipped topping
    1 (6 ounce) graham cracker pie crust
    1 cup cold milk or half and half
    2 small boxes vanilla instant pudding and pie filling
    1 (16 ounce) can pumpkin
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves

    Recipe



    Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours.

    Garnish with additional whipped topping and nuts if desired. Makes 8 servings.

 

 

 


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