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Granny’s Double Layer Pumpkin Pie

March 4, 2017

Granny’s Double Layer Pumpkin Pie

 

4 oz. cream cheese, room temperature

1 Tbsp. milk or half and half

1 Tbsp. sugar

1 ½ cups cool whip topping

1 Graham cracker pie crust

2 pkgs. (3.4 oz each) Vanilla Instant Pudding & Pie Filling

1 cup milk or half and half

16 oz. pumpkin

Granny’s Pumpkin Pie Spice, see recipe below

 

Cream together cream cheese, milk and sugar in a large bowl until smooth.   Fold in cool whip topping.   Spread on bottom of prepared graham cracker crust.

 

Mix together pudding mix and milk with wire whisk until blended, it will be think.   Stir in pumpkin, cinnamon, ginger and cloves if using.   Spread over cream cheese layer.   Chill in refrigerator at least 3 hours or overnight.

 

Top with more cool whipped topping a sprinkle of cinnamon and nuts if desired.   Serves 8.

 

Granny’s Pumpkin Pie Spice:

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground allspice

1/8 tsp. ground nutmeg

Dash of ground cloves, optional

 

Spice for 1 pumpkin pie.

https://www.facebook.com/TheDeedolCollectionakaGrannysFavoritesCookbooks/photos/a.1247079628745759.1073741911.145012965619103/1247079688745753/?type=3&theater

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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