Double Layer Pumpkin Pie Recipes

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DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

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

4 ounces cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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



Double Layer Pumpkin Pie image

Rich and creamy.

Provided by Joyce

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

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

HOME



Home image

Categories     Pies & Tarts

Yield 8

Number Of Ingredients 8

●1 prepared 8-inch (6 ounces) graham cracker pie crust
●4 ounces cream cheese, at room temperature
● 1 cup plus 1 tablespoon NESTLÉ® CARNATION® Evaporated Milk, chilled, divided
●1 tablespoon granulated sugar
●1 1/2 cups frozen whipped topping, thawed
●2 packages (3.4 ounces each) vanilla instant pudding & pie filling mix
● 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
●2 teaspoons pumpkin pie spice *

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 CHEESECAKE



Double-Layer Pumpkin Cheesecake image

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

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup chopped pecans, toasted
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup butter, melted
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
PUMPKIN LAYER:
2 large eggs, room temperature, lightly beaten
1-1/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2/3 cup heavy whipping cream
Sweetened whipped cream, optional
Toasted chopped pecans, optional

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.

DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

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

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

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



Double Layer Pumpkin Pie image

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

4 ounces cream cheese, softened
1 tablespoon half-and-half or 1 tablespoon skim milk
1 tablespoon sugar
1 1/2 cups thawed whipped topping (such as Cool Whip)
1 (9 inch) graham cracker crust
1 cup half-and-half or 1 cup skim milk
1 (16 ounce) can pumpkin puree
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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

DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

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

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups thawed Cool Whip
1 graham cracker crumb crust
1 cup cold milk
1 (16 ounce) can pumpkin
2 (3 1/2 ounce) packages instant vanilla pudding
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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



Double-Layer Pumpkin Pie image

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

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Tbsp. sugar
cup plus 1 Tbsp. milk, divided
tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
ready-to-use graham cracker crumb crust (6 oz.)
can (15 oz.) pumpkin
pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
tsp. ground cinnamon
tsp. ground ginger
tsp. ground cloves

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 CHEESECAKE



Double Layer Pumpkin Pie Cheesecake image

An incredible and easy double-layer pumpkin pie cheesecake. A recipe that is loved and adored even by people who are readily known at Thanksgiving and Christmas as hating pumpkin pie. This recipe will win everyone over and make a new family favorite!

Provided by RaVenneSky

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid)
1 (15 ounce) can pumpkin puree
1 cup milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
  • Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
  • Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.9 g, Cholesterol 33.4 mg, Fat 23.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 13.9 g, Sodium 696.3 mg, Sugar 37.3 g

EASY DOUBLE LAYER PUMPKIN PIE RECIPE



Easy Double Layer Pumpkin Pie Recipe image

This no-bake Easy Double Layer Pumpkin Pie Recipe is so easy to throw together and is the perfect holiday dessert!

Provided by Kendra Murdock

Categories     Dessert

Time 4h22m

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (I pulsed the graham crackers in my blender)
1/3 cup white sugar
6 Tablespoons butter (melted)
1/2 teaspoon ground cinnamon
4 ounces cream cheese (at room temperature)
1 Tablespoon evaporated milk (chilled )
1 Tablespoon sugar
1 1/2 cups cool whip (about 1/2 of an 8 ounce container) (thawed)
1 cup evaporated milk (chilled)
6.8 ounces instant vanilla pudding mix
15 ounces pumpkin puree
2 teaspoons pumpkin pie spice

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.

Nutrition Facts : Calories 363 kcal, Carbohydrate 53 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 392 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

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