Pumpkin Chiffon Pie

  • on May 8, 2008
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Ingrients & Directions

1 3oz pkg cream cheese; softened
1 tb sugar
2 3.4 oz pag vanilla pudding mix
: -(instant)
1 16 oz pumpkin — canned
1 ts cinnamon; ground
.5 ts ginger; ground
.25 ts cloves; ground
1 nuts (optional); chopped
1 whipped topping (optional)
1.5 c whipped topping (frozen);
: -thawed
1 graham cracker crust (8 or 9
: – in)
1 c milk; cold

In a mixing bowl, beat cream cheese and sugar until smooth. Add
whipped topping and mix well. Spread into crust. In another bowl,
beat milk and pudding mixes on low speed until combined; beat on high
for 2 minutes.

Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread
over cream cheese layer. Chill. Garnish with nuts and/or more
whipped topping if desired. Yield: 6-8 servings.

6 To 8 servi

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