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Double Layer Pumpkin Pie

Moderator: RonJK

Double Layer Pumpkin Pie

Unread postby RonJK on Wed Oct 01, 2014 4:21 pm


½ of 8 oz pkg cream cheese, softened
1 T milk
1 T sugar
1 8 oz cool whip , thawed, divided
1 graham cracker pie crust
1 c. milk
1 can 15 oz pumpkin
2 pkg vanilla instant pudding ( 4 serving)
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

Mix cream cheese 1 T milk and the sugar in large bowl with wire whisk blend.
Gently stir in half of the whipped topping. Spread onto bottom of pie crust
Pour 1 cup milk into large bowl add pumpkin, dry pudding mixes and spices. Beat with whisk 2 minutes or until smooth. Spread over cream cheese layer.
Refrigerate 4 hours till set. Top with remaining cool whip

Get more recipes at KAREN'S KITCHEN
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Re: Double Layer Pumpkin Pie

Unread postby Little Kopit on Thu Oct 02, 2014 9:55 am


BUT I'm sure you know that processed foods lose something compared to the fresh.

Now pumpkin is one food I know about. In my first vegetable garden I grew regular sized pumpkins and had no freezer. I had no freezer. So it cost me a whole bunch of mason jars and and big canner. I had to give those jars 90 minutes at 15 lbs pressure to make the food safe!!!!! & you just know that said pumpkin lost taste, food value plus, plus, plus.

It's so easy this time of the year to get a little little pumpkin, slice it, peel it, dice it, simmer it. Or I have a recipe for "Pumpkin Cheese Bake". Diced pumpkin, stewed tomatoes, egg beaten in milk with pepper, paprika, covered with rolled oats. Covered with grated old cheddar cheese. Bake in 2 qt. casserole 50 min. at 325' F So much more yummy than canned stuff.

& I, I took the road less travelled by

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Re: Double Layer Pumpkin Pie

Unread postby frank on Sun Oct 05, 2014 4:28 pm

my God, this is going to be one of the best I can feel the weight gain already
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