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Layered Pumpkin Cheesecake Pie

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“This is a "left-overs" recipe, using the remaining pumpkin pie filling that just won't fit in the standard pie shells. Instead of tossing it out, make this deliciously sweet layered pie!”
READY IN:
20mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine prepared, uncooked pumpkin pie filling, pudding mix, and milk in a saucepan over medium heat.
  2. Stir constantly, until pumpkin mixture begins to bubble. Continue stirring and cook for 2 minutes. Remove from heat to cool.
  3. Beat together 1 cup of whipped cream, cream cheese, powdered sugar, and vanilla extract, until smooth.
  4. Spread the cream cheese mixture in bottom of graham cracker crust.
  5. Spread COOLED pumpkin mixture over cream cheese mixture.
  6. Spread remaining cup of whipped cream over the top of the pumpkin mixture.
  7. Refrigerate for several hours.

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