Layered Pumpkin Style Pie Recipes

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.

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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 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.

DOUBLE LAYER PUMPKIN CHEESECAKE

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.

THREE-LAYER PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees.
• Mix the cinnamon with 1/2 teaspoon of the nutmeg and the ginger, allspice and salt and set aside.
• Mix one cup of the pumpkin with 3/4 cup of the brown sugar and 1/4 cup of the granulated sugar. Beat in 3 of the eggs, then stir in 2 teaspoons of the reserved spice mixture, half the heavy cream and the brandy. Pour into the pie shell and bake about 45 minutes, until set. Refrigerate until completely cooled, at least 4 hours.
• When the filling has cooled, whip the remaining cream until softly peaked, add 1 tablespoon of the granulated sugar and whip until stiff. Reserve 1/2 cup of this whipped cream and refrigerate. Spread the rest on the pie and refrigerate the pie again.
• Mix the remaining pumpkin with the remaining brown sugar in a saucepan. Add the remaining spice mixture and the yolks of 2 eggs. Heat the mixture, stirring, just to the boiling point. Remove from the heat.
• Soak the gelatin in 1/4 cup of cold water in a small saucepan to soften it, then place it over low heat for a few seconds until it dissolves. Stir into the warm pumpkin mixture and transfer to a large metal bowl. Place the bowl in another bowl partly filled with ice and cold water and set the mixture aside 10 to 15 minutes, stirring occasionally, until it is cold.
• Place the remaining granulated sugar in a small saucepan, add 1/4 cup water and bring to a boil. Cook until a candy thermometer registers 237 to 239 (soft ball stage). While the sugar syrup is boiling, beat 2 egg whites until softly peaked. Then, when the sugar syrup is ready, continue beating the egg whites while slowly drizzling in the hot sugar syrup. Continue beating until the meringue is stiff and has cooled.
• When the pumpkin has cooled enough, fold in the meringue, then fold in the reserved whipped cream. Cover the pie with this chiffon layer and refrigerate another hour or so until set. Sprinkle the remaining nutmeg over the pie before serving.

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.

LAYERED PUMPKIN STYLE PIE

Steps:

• Prepare Crust in 9-inch pie plate as directed on package.
• Prepare Filling as directed; spoon half into crust. Whisk half the COOL WHIP into remaining filling until well blended; spread over filling in crust.
• Top with remaining COOL WHIP. Refrigerate 1 hour.

PUMPKIN PIE LAYER CAKE

Steps:

• Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1 1/2 to 2 hours.
• Meanwhile, make the cake: Preheat the oven to 325˚ F. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper. Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined.
• Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment.
• Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a 1/2-inch border. Top with the second cake layer.
• Make the whipped cream: Combine the heavy cream, confectioners' sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving.

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.