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Print this Recipe    Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

9-inch prepared pie crust
8 oz. cream cheese
1/2 cup sugar
2 tablespoons milk
12 oz. whipped topping

1 cup cold milk
2 small packages vanilla flavor instant pudding
1/2 cup sugar
1-16 ounce can pumpkin
2 teaspoons cinnamon (or pumpkin pie spice, if you prefer)

Prepare a crust in the pan. The original recipe called for graham
cracker crust. I used a regular pastry pie crust.

Unwrap cream cheese, place in microwave safe bowl and heat on high
for 20 to 30 seconds until softened. Mix sugar and milk into
cheese. Fold in the whipped topping. Spread on baked and cooled
pie crust (or cover and refrigerate; then spread in crust just
before preparing to serve).

Whisk pudding mix into milk. Mixture will be very thick. Stir in
pumpkin, sugar and cinnamon. Refrigerate 3 hours to overnight.
Spread pumpkin layer over cream cheese layer.

Spread an additional layer of whipped topping on top of pumpkin
layer and sprinkle chopped nuts on top.

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