Triple Layer Pumpkin Pie Food

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.

TRIPLE-LAYER PUMPKIN-CHOCOLATE PIE

Steps:

• Place the butter in the top of a double boiler set over barely simmering water.
• When the butter is partially melted, add the chocolate.
• Heat for 5-7 minutes, or until melted; then whisk until smooth.
• Remove the top of the double boiler and set aside to partially cool.
• Add the cream cheese to a large bowl; cream using an electric mixer on medium speed, gradually adding in 1 1/4 cups sugar.
• Beat in the eggs, one at at time; then blend in the pumpkin, vanilla, spices, and salt until well blended.
• Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended.
• Poor the chocolate filling into the pie shell; gently shake the pan to settle the filling.
• Put the pie on the center rack of a 350°F oven; bake for 20 minutes; transfer to a wire rack and let cool 15 minutes.
• Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan gently to settle the filling.
• Return to the oven, placing the pie so that the part that faced the back of the oven now faces the front; bake 35-40 minutes or until the pumpkin layer is set (When done, the perimeter of the filling will have puffed some but not so much that it develops large cracks).
• Transfer pie to a wire rack and let cool until the filling settles down and flattens--about 30-45 minutes.
• Combine the sour cream and remaining 1/4 cup sugar in a small saucepan over very low heat, stirring constantly for 2-4 minutes or until warmed.
• When the sour cream is fairly thin and slightly warmer than body temperature, carefully pour it over the top of the pie.
• Immediately shake and tilt the pie to cover it with the topping.
• Return the pie to the rack and let cool completely.
• Cover loosely with foil and refrigerate for at least 4 hours.
• Note--the chocolate layer is partially prebaked to maintain its integrity when the plain pumpkin layer is added; the prebaking firms up the chocolate and the short cool down allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.To enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of chopped walnuts or pecans over the chocolate as soon as the pie comes out of the oven, pressing them gently to embed them in the chocolate.

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.

FARMHOUSE TRIPLE-LAYER PUMPKIN CHEESECAKE PIE

Steps:

• Prepare your ingredients.
• Set out the cream cheese well in advance. Cream cheese should be at room temperature before use to avoid lumps in your cheesecake.
• Preheat the oven to 425 degrees.
• Prepare the pumpkin pie batter.
• In a medium mixing bowl, whisk together 1 cup pumpkin (minus 1/2 cup reserved for final layer), 1/2 can (approximately 1/2 cup plus 2 Tbsp.) sweetened condensed milk, 1 egg, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground nutmeg, 1/4 teaspoons ground ginger and 1/4 teaspoons salt until smooth. Pour pumpkin pie batter in pie crust.
• Prepare the plain cheesecake batter.
• In a second mixing bowl, combine both packages of room temperature cream cheese, 1/2 cup white sugar and 1/2 teaspoons vanilla extract using a hand mixer. Blend until the mixture is smooth. Add 2 eggs, one at a time, blending thoroughly after each addition. Remove 1 cup of the plain cheesecake batter and spread gently on top of the pumpkin pie batter.
• Prepare the pumpkin cheesecake batter.
• Add reserved 1/2 cup of pumpkin puree, 1/2 teaspoons ground cinnamon, 1/8 teaspoons ground cloves, and 1/8 teaspoons ground nutmeg to the remaining plain cheesecake batter. Stir gently until well blended. Pour pumpkin cheesecake batter gently over cheesecake batter.
• Bake for 10 minutes, then lower the oven to 350 and continue to bake for 20 minutes. Lower the oven to 300 and continue to bake for 15 to 20 minutes, making sure the outer edge doesn't brown too much. The center should still be soft with the edges firmer. The center will firm up as it cools off. Allow the cheesecake to cool completely, and then place it in the refrigerator for at least 3 hours before serving.