Double Layer Pumpkin Pie
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  1. #1
    Registered User voodidit's Avatar
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    Default Double Layer Pumpkin Pie

    Double Layer Pumpkin Pie
    Makes 10 Servings

    4 Oz. (1/2 of 8 oz. pkg.) Cream cheese, softened
    1 Tbs. Milk
    1 Tbs. Sugar
    1 Tub (8 oz.) Whipped topping, thawed, divided
    1 Graham pie crust ( 6 oz.)
    1 Cup Milk
    1 Can ( 15 oz.) Pumpkin
    2 Pkg. ( 4-serving size each) Vanilla flavor instant pudding & pie filling
    1 Tsp. Ground Cinnamon
    1/2 Tsp. Ground Ginger
    1/4 Tsp. Ground Cloves

    MIX cream cheese, 1 tbs. milk and sugar in large bowl with wire whisk until
    well blended. Gently stir in half of the whipped topping. Spread into crust.

    POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and
    spices.Beat with wire whisk until well blended. (Mixture will be thick.)
    Spread over cream cheese layer.
    Refrigerate 4 hours or until set.
    Top with remaining whipped topping.

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