Sensational Double Layer Pumpkin Pie

• 1 (3 oz.) pkg. cream cheese, softened
• 1 c. plus 1 Tbsp. cold half and half or milk
• 1 Tbsp. sugar
• 1 1/2 c. thawed Cool Whip
• 1 All-Ready graham cracker crust
• 2 pkg. (4 serving size) Jell-O instant vanilla pudding
• 1 (16 oz.) can pumpkin
• 1/2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 4 c. sliced zucchini
• 2 Tbsp. lemon juice
• dash of salt
• 1 1/4 c. sugar
• 1 1/2 tsp. cinnamon
• 1 1/2 tsp. cream of tartar
• dash of nutmeg
• 3 Tbsp. flour

1. Cook zucchini until tender-crisp.
2. Add lemon juice and salt. Mix remaining ingredients in bowl.
3. Add zucchini; mix well.
4. It will be runny, but okay.
5. Dump filling into 9-inch crust.
6. Dot with butter.
7. Add top crust.
8. Bake in 400u0b0 oven for 40 minutes or until golden brown.

cream cheese, cold half and half, sugar, graham cracker crust, vanilla pudding, pumpkin, ground ginger, ground cinnamon, zucchini, lemon juice, salt, sugar, cinnamon, cream of tartar, nutmeg, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=542410 (may not work)