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My Very Cool Pumpkiny Orange Pie
My Very Cool Pumpkiny Orange Pie

My Very Cool Pumpkiny Orange Pie

3 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 package s (8 oz. each) PHILADELPHIA Cream Cheese, Regular or 1/3 Less Fat, softened
1 teaspoon orange zest
1 teaspoon pumpkin pie spice
1/2 cup canned pumpkin (15 oz.)
1 can (14 oz.) sweetened condensed milk
1 HONEY MAID Graham Pie Crust (6 oz.)
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Let's Make It
1
1. In bowl with a hand mixer or beat by hand the cream cheese for 1 minute to break it up a little. Then add the orange zest, pumpkin pie spice, the canned pumpkin, and the can of sweetened condensed milk and beat for 3 to 4 minute more to make sure that everything is thoroughly mixed and smooth.
2
2. Pour filling into the Honey Maid Graham Pie Crust. Smooth top of pie. Cover with provided lid or plastic wrap.
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3. Refrigerate 3 to 4 hours or until firm. (Can be made the day before.) Slice and serve up!!!!
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