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
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
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
EASY DOUBLE-LAYER PUMPKIN SPICE PIE
What with the double-layer deliciousness, you'd think this pumpkin pie would be twice as much effort. Not at all! It's easy as you-know-what.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust.
- Beat pudding mixes and 2 cups milk with whisk 2 min. (Pudding will be thick.) Spread over cream cheese layer in crust.
- Refrigerate 4 hours or until firm. Garnish with remaining COOL WHIP before serving.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 37 g, Fiber 0 g, Sugar 26 g, Protein 3 g
DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
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.
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 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 CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN CREAM CHEESE LAYER PIE
Make and share this Pumpkin Cream Cheese Layer Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h30m
Yield 1 9in pie
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
- Beat in 1 egg; spread mixture in the unbaked pastry shell.
- Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
- Blend in the 2 beaten eggs and milk.
- Pour pumpkin mixture over cream cheese layer.
- Bake for about 50-60 mins, or until set.
- Cool pumpkin pie thoroughly.
- Top with whipped cream if desired.
Nutrition Facts : Calories 2900.4, Fat 173.3, SaturatedFat 81.2, Cholesterol 957.1, Sodium 2241.2, Carbohydrate 276.9, Fiber 8.7, Sugar 154.5, Protein 65.8
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