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Double Layer Pumpkin Pie
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Double Layer Pumpkin Pie

Date Added: June 28, 2021


4 Ounces Cream Cheese softened
1 Tablespoon Milk (or use about 1/2 C of powdered milk and about 1 C water)
1 Tablespoon Sugar confectioner'
1 1/2 Cups Cool Whip
1 Unit Graham Cracker Pie Crust 9
1 Cup Milk (or use about 1/2 C of powdered milk and about 1 C water)
2 Packages Vanilla Pudding
16 Cans Pumpkin per serving
1 Teaspoon Cinnamon ground
1/2 Teaspoon Ginger grated
1/4 Teaspoon Cloves ground
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1. Recipe by: Cool Whip Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.

2. Gently stir in whipped topping. Spread on bottom of crust.

3. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended.

4. Stir in pumpkin and spices with wire whisk; mix well.

5. Spread over cream cheese layer. Refrigerate at least 3 hours.

6. Garnish with additional whipped topping and nuts if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Cheese, Natural Sweeteners allergies.
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