Recipe for Double Layer Pumpkin Pie (Stephanie) 
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Yield:
1
Ingredients:
Amount Ingredient
4 oz soft cream cheese
1 tbl milk
1 tbl sugar
1 x 8 ounce tub cool whip thawed
2 x prepared 6 ounce graham cracker crust pie
shells
1 cup cold milk
1 can pumpkin (16 oz.)
2 pkt vanilla instant pudding (4 serving size)
1 tsp ground cinnamon *
1/2 tsp ginger ground *
Instructions:
Instructions: Mix cream cheese, milk, sugar, in large bowl with wish until smooth. gently stir in 1 1/2 c. of whip topping spread onto bottom crust. pour 1 cup milk into bowl and add pumpkin, pudding mixes, and spices. Beat with wisk until well mixed. Mixture will be thick.

Spread over cream cheese layer. Refrigerate 4 hours or until set.

Garnish with remaining whip cream. Store left overs in frig

* cloves, ginger and cinnamon you can substitute pumpkin pie spice to your own taste

Tommi says: This is a recipe I got from Stephanie my best friend. Its so good. This is the second year I have made this and its a big hit around here. Even my 1 yr old loves it

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