DOUBLE LAYER PUMPKIN PIE
Rich and creamy.
Provided by Joyce
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
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
DOUBLE-LAYER PUMPKIN PIE
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
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
SMART-CHOICE DOUBLE-LAYER PUMPKIN PIE
Why serve a single-layer pumpkin pie when this creamy, spicy double-layer pumpkin pie with whipped topping is so easy to make?
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 10
Steps:
- Beat Neufchatel, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
- Whisk remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over Neufchatel layer.
- Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
DOUBLE LAYER PUMPKIN PIE
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
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
I came across this receipe years ago from one of those Sunday paper coupon leaflets (1996) and have been making it every year since from Thanksging thru Christmas...This is a very simple nobake pie that even the children can't wait to get a piece of..Mix & Enjoy!!!!
Provided by Kay Lott
Categories Pies
Time 15m
Number Of Ingredients 10
Steps:
- 1. MIX cream cheese,1Tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the additional for the top). Spread on bottom of crust.
- 2. POUR 1 cup cold milk into large bowl. Add pumpkin,pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)Spread over cream cheese layer.
- 3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
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.
DOUBLE LAYER PUMPKIN PIE
This is my FAVORITE desert recipe of all time! I found this recipe on an evaporated milk label years ago. It's become my tradition for Thanksgiving and Christmas. Enjoy!
Provided by Deanna Ormsby
Categories Pies
Time 10m
Number Of Ingredients 12
Steps:
- 1. COMBINE cream cheese, 1 Tbsp evaporated milk & sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
- 2. POUR 1 cup evaporated milk into bowl, add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin & spices with wire whisk until well mixed. Spread over cream cheese layer.
- 3. REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping if desired.
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