Double Layer Pumpkin Pie Food

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
• Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

DOUBLE-LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm.
• Serve topped with remaining COOL WHIP.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

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Steps:

• Combine cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of pie crust.
• Pour remaining 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.
• Refrigerate for 4 hours or until set. Garnish with additional whipped topping, if desired.

DOUBLE LAYER PUMPKIN PIE

Steps:

• 1. MIX cream cheese,1Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the additional for the top). Spread on bottom of crust.
• 2. POUR 1 cup cold milk into large bowl. Add pumpkin,pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)Spread over cream cheese layer.
• 3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

DOUBLE LAYER PUMPKIN PIE

Steps:

• 1. Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip and spread on bottom of crust. Pour 1 cup of milk into a bowl. Add pudding mixes. Beat with a wire whisk for 1 minute. Mixture will be thick. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese mixture. Refrigerate 4 hours or until set.

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• 1. Preheat oven to 325*F.
• 2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
• 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• 4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
• My Note: To make a few changes to make this recipe more of a creamy cheesecake that most people are used to. I used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs), and increased the pumpkin puree to 1 8oz can. I also had to adjust the spices a bit for my taste (added 1 tbls of spiced rum to the pumpkin mixture and a bit more nutmeg and cinnamon). I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan and a shortbread cookie crust. I used one of the caramel sauce recipes from this web site and poured it over the cheesecake to give it a caramel glaze like the one at the restaurant had. It was fabulous! I took it to work, went to answer the phone, came back 10 minutes later and the whole cheesecake was gone! I couldn't believe it! Now I have to make another one.
• UPDATE 02: We always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe. First, instead of using the pumpkin puree and all the spices -- We simply used a can of pumpkin pie filling -- Libby's or the cheap store brand (which we used). 3/4 cup. Make sure your cream cheese is room tempture. It blends better. We used 1/2 cup + 2 tbs sugar. 1 tsp vanilla. And also 1/2 tsp cinnamon. We carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched).

EASY DOUBLE LAYER PUMPKIN PIE RECIPE

Steps:

• Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
• Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
• Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
• Gently fold in Cool Whip.
• Spread cream layer on the bottom of the cooled pie crust.
• Pour remaining 1 cup evaporated milk into bowl.
• Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
• Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
• Refrigerate for 4 hours or until set. If desired, top with whipped cream.

SMART-CHOICE DOUBLE-LAYER PUMPKIN PIE

Steps:

• Beat Neufchatel, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
• Whisk remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over Neufchatel layer.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

DOUBLE LAYER PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 325°F (160°C). With an electric mixer on medium speed beat the cream cheese with the sugar and vanilla until smooth.
• On low speed add the eggs, one at a time, until well combined. Remove 1 cup (250 mL) of the batter and stir in the pumpkin, syrup and cinnamon. Pour the remaining plain batter into the crust. Top with the pumpkin batter.
• Bake for 40 minutes or until center is almost set but still jiggles slightly. Cool completely. Refrigerate for at least 4 hours or overnight. Garnish with whipping cream (if using).