Triple Layer Pumpkin Pie Recipes

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TRIPLE-LAYER PUMPKIN PIE



Triple-Layer Pumpkin Pie image

Keep dessert super sweet and super simple with our Easy Triple-Layer Pumpkin Spice Pie. Topped with creamy COOL WHIP and crunchy pecans, this Easy Triple-Layer Pumpkin Spice Pie is ideal for Thanksgiving.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 10 servings

Number Of Ingredients 7

2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
1/4 tsp. ground cinnamon
2 cups cold milk
1 ready-to-use graham cracker crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup pecan halves
1 Tbsp. honey

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.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2163 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.9493 g, Sugar 0 g, Protein 3 g

TRIPLE-CHOCOLATE PUMPKIN PIE



Triple-Chocolate Pumpkin Pie image

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Steps:

  • Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
  • Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  • Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  • Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
  • Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

THREE-LAYER PUMPKIN PIE



Three-Layer Pumpkin Pie image

Provided by Florence Fabricant

Categories     dessert

Time 6h

Yield 8 servings

Number Of Ingredients 13

1 teaspoon cinnamon
3/4 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon allspice
1 teaspoon salt
2 1/2 cups fresh or canned pumpkin puree
1 cup packed, light brown sugar
1/4 cup plus 6 tablespoons granulated sugar
5 eggs
2 1/2 cups heavy cream
2 tablespoons brandy
1 baked 10-inch pie shell
1 tablespoon unflavored gelatin

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.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 38 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 488 milligrams, Sugar 47 grams, TransFat 0 grams

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

TRIPLE-LAYER PUMPKIN SPICE PIE



Triple-Layer Pumpkin Spice Pie image

This is an easy, no-bake recipe and enough to feed a crowd. I found this holiday recipe at: http://www.kraftfoods.com/kf/recipes/triple-layer-pumpkin-spice-pie-107943.aspx

Provided by Stoblogger

Categories     Pie

Time 20m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 7

2 (3 1/2 ounce) packages Jell-O pudding mix, Pumpkin Spice Flavor
1/4 teaspoon ground cinnamon
2 cups milk, cold
6 ounces graham cracker pie crust
1 (8 ounce) container whipped topping
1/2 cup pecan halves
1 tablespoon honey

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.

Nutrition Facts : Calories 216.6, Fat 14.9, SaturatedFat 5.6, Cholesterol 25.1, Sodium 151.2, Carbohydrate 18.7, Fiber 0.8, Sugar 10.3, Protein 3.5

FARMHOUSE TRIPLE-LAYER PUMPKIN CHEESECAKE PIE



Farmhouse Triple-Layer Pumpkin Cheesecake Pie image

This is a take on a restaurant (famous for a farmhouse) seasonal favorite pumpkin pie, with a layer of cheesecake in the middle; just supreme! Gets rave reviews by family and friends!

Provided by plainjanes

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

9 inches deep dish pie shells
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
3 eggs, divided
1 (15 ounce) can pumpkin, divided
1 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
3/8 teaspoon ground nutmeg, divided
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk

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.

Nutrition Facts : Calories 542.7, Fat 31.2, SaturatedFat 16.1, Cholesterol 149.1, Sodium 435.4, Carbohydrate 56.6, Fiber 1.1, Sugar 43, Protein 11.5

PUMPKIN PIE TRIPLE BERRY TARTIES



Pumpkin Pie Triple Berry Tarties image

Came up with this recipe when I had over half a can of pumpkin puree left over when I made pumpkin cheesecake. Just added ingredients as I went. The berry and whipped topping flavor is instant, but you will start to taste the pumpkin after! Best served chilled.

Provided by Kaelyn McGinty

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 18

Number Of Ingredients 10

18 (2 inch) unbaked tart shells
1 (14 ounce) can pumpkin puree
2 tablespoons frozen whipped topping (such as Cool Whip®), thawed
2 tablespoons white sugar, or more to taste
½ teaspoon vanilla extract
1 pinch ground cloves
1 pinch ground nutmeg
1 cup frozen mixed berries
1 (7 ounce) can whipped cream
1 ¼ teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
  • Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute.
  • Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling.
  • Bake in the preheated oven until filling starts to puff out and sag into the shell, 30 to 35 minutes. Let cool until set, about 1 hour.
  • Place a dab of cold filling in the center of each cooled tart shell. Top each tart with some mixed berries, whipped cream, and a dash of cinnamon.

Nutrition Facts : Calories 171 calories, Carbohydrate 20.6 g, Cholesterol 8.3 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 139.1 mg, Sugar 7.1 g

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