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So, the other day I was thumbing through an old magazine at the doctor’s office.
You know, those old mags that they have sitting in the waiting room that has probably been there since 1987? Anyway, I came across a recipe for carrot cake pumpkin pie. I was half expecting to see some cake creation sitting in the middle of a pie crust, but nope. What I saw was far more lovely and edible!
I didn’t have time to grab the recipe out of the magazine because the nurse called my name just as I was beginning to read the deets. So, I made a mental note of the nature of the dessert and set out on a massive Google search when I got home. I found the recipe and I am so excited to share this creamy, moist, amazing pie/cake with you all today!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure to liberally coat your baking dish with Pam cooking spray to avoid sticking.