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Double Layer Pumpkin Pie

11/23/2012

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How many times have you eaten pumpkin pie in your lifetime? For me it's got to be in the triple digits. This year I really wanted a new twist. Libby's Pumpkin Pie recipe is the best baked regular pumpkin pie. But let's face it after that many pies, change is a good thing. 

Whenever I am searching for a new recipe online, I first look at the number of stars. Next I look at how many people have rated the recipe. If the number is less than 100, forget it. The higher the better, just like the stars. Kraft Foods had a double layer one rated 4.5 stars by 1,514 people. How could that many people be wrong and the picture looks yummy doesn't it!?

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The recipe looked easy enough! So what the heck, I'll give it a try! Mine didn't quite look like the picture. It was a bit taller. But it sure was yummy! I should have taken a picture of just one slice. Next time!
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Here is the recipe and a link to the Kraft site:

Double Layer Pumpkin Pie
time prep: 20 min
total: 4 hr 20 min
servings total:10 servings

what you need
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup  plus 1 Tbsp. milk, divided
1 Tbsp.  sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can  (15 oz.) pumpkin
2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp.  ground cinnamon
1/2 tsp.  ground ginger
1/4 tsp.  ground cloves

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.

WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

Kraft Double Layer Pumpkin Pie Link ~ Click Here!
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