Two Layer Pumpkin Pie Recipes

DOUBLE-LAYER PUMPKIN PIE

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.

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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:

• 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.

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.

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°. 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.

2 LAYER PUMPKIN PIE

Steps:

• 1. in a large bowl mix cream cheese, 1 tbs milk and sugar with wire wisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust. 2. into a large bowl pour 1 cup milk, add pumpkin, pudding mixes, and spices. Whisk together until well blended (Mixture will be thick) 3. Spread over cream cheese layer. 4. Refigerate 4 hours or until set. 5. Garnish with additional whipped topping if desired. 6. Serve. (enjoy!)

CREAMY TWO-LAYER PUMPKIN PIE

Steps:

• Beat Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.
• Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.
• Refrigerate 4 hours or until firm.

EASY DOUBLE LAYER PUMPKIN SPICE PIE

Steps:

• Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
• Gently stir in 1 cup of the cool whip.
• Spread onto bottom of crust.
• Pour milk into large bowl.
• Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
• Mixture will be thick.
• Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
• Top with the rest of the cool whip 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.