DOUBLE-LAYER PUMPKIN PIE
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
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.
JENNY'S NO-BAKE DOUBLE DELICIOUS PUMPKIN PIE
As a rule, I'm not a fan of pumpkin but I will say that I love this pie! The vanilla pudding and spices help tone-down the normally strong pumpkin flavor. Store leftovers covered in the fridge (if you're lucky enough to have any!)
Provided by Jenny Glenn @iluvoldmovies
Categories Pies
Number Of Ingredients 13
Steps:
- MAKE ONE PIE AT A TIME. Mix cream cheese, 1 tbsp. of the milk & sugar in a large bowl with wire whisk until smooth. Gently fold in 1-1/2 c. thawed Cool Whip.
- Spread onto crust and chill while making bottom of layer of second pie. (TIP: Remove label and glue drops from plastic lid. Wash & dry by hand and set aside to use inverted lid as pie protector.
- Make bottom layer of second pie, as above, and chill while making mixture for top layer.
- Pour 1 c. cold milk in large bowl. Add pumpkin, pudding & spices. Beat with whisk until well mixed. (Note: Mixture will be thick.)
- Divide mixture in half. Spread over cream cheese layer of both pies. Garnish with additional whipped topping, as desired.
- Place inverted plastic lid over pie and crimp foil edges to hold lid in place. Chill overnight whenever possible but not less than 4 hours before serving.
NO BAKE DOUBLE LAYER PUMPKIN PIE
A delicious fall pie recipe with two amazing layers!
Provided by RecipeGirl.com (adapted barely from Kraft)
Categories Dessert
Time 4h20m
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the graham cracker crumbs, butter and sugar. Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate. Place the crust-lined pan in the refrigerator or freezer until the crust is very firm.
- In a large bowl, whisk together the cream cheese milk and sugar until smooth (you can also use an electric hand mixer for this). Gently stir in 1½ cups Cool Whip. Spread the cream cheese layer evenly on the bottom of the prepared crust.
- In a second bowl, whisk together the pumpkin, pudding mixes, milk and spices. Whisk until well blended (the mixture will be thick). Spread the pumpkin layer over the cream cheese layer.
- Refrigerate for 4 hours, or until well-set. Serve slices topped with more Cool Whip. Garnish with a sprinkle of cinnamon, if desired.
Nutrition Facts : ServingSize 1 slice, Calories 424 kcal, Carbohydrate 56 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 55 mg, Sodium 341 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 7 g
EASY DOUBLE LAYER PUMPKIN PIE RECIPE
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
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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