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Gloria's Sensational Double Layer Pumpkin Pie

1 9-inch graham cracker pie crust
1 3-ounce package cream cheese
1 cup plus 1 tablespoon cold milk
1 tablespoon sugar
1 1/2 cups thawed whipping topping
2 (3.4-ounce) packages vanilla instant pudding and pie filling
2 cups pure pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix softened cream cheese, 1 tablespoon milk and sugar with whisk until smooth.

Gently stir in whipping topping and spread on the bottom of graham cracker crust.

Pour 1 cup milk into mixing bowl. Add pudding mix.

Beat with wire whisk until blended, 1 or 2 minutes. Let stand 3 minutes.

Stir in pumpkin and spices; mix well. (We had a hard time getting the pudding mixture to mix properly with the pumpkin mixture -- lots of lumps. Perhaps we let it sit too long before combining.) Spread over cream cheese layer.

Refrigerate at least 2 hours.

Garnish with additional whipped topping and nuts, as desired. Makes 8 servings.

Note: The pumpkin pie was easy to make, though it made too much filling for a pre-fab graham cracker crust.

Contributed by Helen Huitink, Pumpkinland, Orange City, Iowa

"Pumpkin Patch Proverbs and Pies" cookbook by Cherie Brooks Reilly

Thursday, October 12, 2000

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