Double Layered Pumpkin Pie Food
DOUBLE-LAYER PUMPKIN PIE
Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
DOUBLE LAYER PUMPKIN PIE
Rich and creamy.
Provided by Joyce
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g
DOUBLE-LAYER PUMPKIN PIE
This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. -Donna Freund, Dubuque, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 20mg cholesterol, Sodium 522mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
DOUBLE LAYER PUMPKIN PIE
Make and share this Double Layer Pumpkin Pie recipe from Food.com.
Provided by Sackville
Categories Pie
Time 20m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
- Gently stir in whipped topping.
- Spread on bottom of crust.
- Pour 1 cup cold milk into large bowl.
- Add pumpkin, pudding mixes and spices.
- Beat with wire whisk 2 minutes.
- The mixture will be thick.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with additional whipped topping and chocolate-dipped pecan halves.
- Store in the refrigerator until just before serving.
Nutrition Facts : Calories 362.4, Fat 16.2, SaturatedFat 6.7, Cholesterol 28.7, Sodium 608, Carbohydrate 51.9, Fiber 1, Sugar 38.4, Protein 4.1
EASY DOUBLE LAYER PUMPKIN SPICE PIE
This is a JELL-O recipe. I was leaving the grocery store one day and found this free recipe in a JELL-O display at the exit door. I grabbed the recipe but figured I would come back next time I shop and buy the JELL-O. Well, it only took me 2 years to finally be able to buy it, the flavor is only seasonal and that next year I still could not find that flavor of JELL-O anywhere. Luckily I found the JELL-O pudding mix this last holiday season. Tried the recipe and LOVED IT-YUM!! I then went and bought every pumpkin spice flavor of JELL-O I could. I have a cabinet full of them but I know I will have it for the next time I make this recipe. My family loves pumpkin pie anytime not just for holidays. This is a new recipe that I will make every Thanksgiving and Christmas though for sure.
Provided by ladyautumn
Categories Pie
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
- Gently stir in 1 cup of the cool whip.
- Spread onto bottom of crust.
- Pour milk into large bowl.
- Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
- Mixture will be thick.
- Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
- Top with the rest of the cool whip before serving.
Nutrition Facts : Calories 303.1, Fat 19.4, SaturatedFat 10.2, Cholesterol 24.4, Sodium 248.3, Carbohydrate 28.7, Fiber 0.5, Sugar 17.4, Protein 4.6
DOUBLE-LAYERED PUMPKIN PIE
Such a delicious pie, cheesecake and pumpkin pie all in one!! Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from ice cube trays; place in resealable freezer-style bag. Store in freezer for later use in muffin or pecan batters. Or, add to your favourite hot prepared chili, soup or stew.
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; set aside to cool.
- Mix milk, pumpkin, dry pudding mix, and spice in large microwaveable bowl. Microwave on high 8-10 minutes or just until mixture comes to a full boil, stirring every 2 minutes. Cover surface with plastic wrap. Cool 15 minutes, stirring occasionally.
- Meanwhile, beat cream cheese and sugar in a medium bowl, with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread into crust; top evenly with the pudding mixture. Refrigerate 4 hours or overnight. Cut into eight slices. Serve topped with dollops of the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.
Nutrition Facts : Calories 223.3, Fat 19, SaturatedFat 12.8, Cholesterol 46, Sodium 208, Carbohydrate 10.7, Fiber 0.9, Sugar 5.9, Protein 3.8
SMART-CHOICE DOUBLE-LAYER PUMPKIN PIE
Why serve a single-layer pumpkin pie when this creamy, spicy double-layer pumpkin pie with whipped topping is so easy to make?
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
DOUBLE LAYER PUMPKIN PIE
Make and share this Double Layer Pumpkin Pie recipe from Food.com.
Provided by MissBrookeC
Categories Pie
Time 2h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- food process the graham crackers and combine with butter and water (this makes a thin crust, add more for thicker crust).
- bake in 350 oven until golden (approx 10 min) lat cool.
- mix cream cheese 1 T milk and sugar until smooth then fold in cool whip.
- spread on crust.
- mix pudding mixes milk and beat for 1-2 minutes.
- let stand 3 minutes.
- stir in pumpkin and spices and spread over cream cheese layer.
- refrigerate for at least 2 hours.
Nutrition Facts : Calories 150.7, Fat 6.1, SaturatedFat 4, Cholesterol 11.7, Sodium 232.3, Carbohydrate 21.1, Fiber 0.7, Sugar 9.2, Protein 3.7
DOUBLE LAYER PUMPKIN PIE
Everyone loves this. I think the recipe is from JELLO. You will NEVER go back to plain old pumpkin pie
Provided by jellygirl
Categories Pie
Time 20m
Yield 8 slices, 1 serving(s)
Number Of Ingredients 11
Steps:
- Mix w/ a whire whisk the cream cheese, milk and sugar, Fold in the whipped topping and spread this on the bottom of the graham cracker crust.
- Mix the cold milk, pumpkin, pudding, cinnamon, ginger and cloves and spread over first layer. Serve.
Nutrition Facts : Calories 2874.8, Fat 131, SaturatedFat 64.4, Cholesterol 161.2, Sodium 4581.5, Carbohydrate 408.8, Fiber 7.1, Sugar 313.1, Protein 30.2
DOUBLE-LAYER PUMPKIN PIE
Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.
Provided by Kraft Heinz
Yield 10 servings
Number Of Ingredients 10
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.
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