Recipe for Pumpkin Chiffon Pie


1 package (3 oz) cream cheese; softened
1 tablespoon sugar
2 package (3.4 oz) vanilla pudding mix (instant)
1 can (16 oz) pumpkin
1 teaspoon cinnamon; ground
1/2 teaspoon ginger; ground
1/4 teaspoon cloves; ground
1 nuts (optional); chopped
1 whipped topping (optional)
1 1/2 cup whipped topping (frozen); thawed
1 single (12 oz) graham cracker crust (8 or 9 in)
1 cup 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.

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