Layered Pumpkin Pudding Pie Food

PUDDING PUMPKIN PIE

Steps:

• Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.

PUMPKIN PUDDING PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
• Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
• Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.

LAYERED PUMPKIN-PUDDING PIE

Steps:

• Beat milk, dry pudding mixes, pumpkin and spices with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
• Add 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
• Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 3 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

TRIPLE-LAYER PUMPKIN PIE

Steps:

• Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
• Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating large clusters. Cool.
• Sprinkle nuts over pie just before serving.

DOUBLE LAYER PUMPKIN PIE

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.

4 LAYER PUMPKIN DESSERT

Steps:

• First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
• Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
• Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
• Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

TRIPLE-LAYER PUMPKIN SPICE PIE

Steps:

• Beat dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1and 1/2 cups onto bottom of the graham crust.
• Stir 1-1/2 cups whipped topping into remaining pudding until well blended. Spread over layer in crust; top with remaining whipped topping.
• Refrigerate at least 1 hour.
• Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minute or until nuts are caramelized, stirring frequently.
• Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

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.

PUMPKIN CREAM CHEESE LAYER PIE

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.

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.