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
TRIPLE-LAYER PUMPKIN PIE
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
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
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.
THREE-LAYER PUMPKIN CHIFFON PIE
Make and share this Three-Layer Pumpkin Chiffon Pie recipe from Food.com.
Provided by Earl R.
Categories Dessert
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 25
Steps:
- 1) The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4" disk, wrap tightly in plastic, and chill for 1 hour, or up to 2 days (or freeze up to 1 month).
- 2) Preheat oven to 350 degrees. Let dough rest on the counter for 10 minutes to soften slightly. On a lightly floured work surface, roll dough into a 12" circle. Transfer to a glass pie plate. Trim excess dough, leaving about 1/2" hanging over the edge. Tuck excess underneathe itself to form a neat edge. Press in a decorative border with your fingers.
- 3) Line Pie Shell with a double layer of foil; fill with pie weights or old beans. Bake 15 minutes. Remove weights and foil, and continue baking until the crust is golden and crisp. (About 5-10 minutes more) Place Pie Shell on cooling rack.
- 4) Combine all the ingredients for the 'SPICE MIXTURE' mentioned in ingredience.
- 5) Pumpkin Custard: Whisk heavy cream, eggs, brandy, and 1 tsp of 'spice mixture'. Add the pumpkin and sugars, whisking to combine. Pour Pumpkin Custard into warm pie crust. Bake until the edges are set and the center registers 175 degrees on instant thermometer -- about 30 minutes. Cool to room temperature (about 1 - 2 hours).
- 6) Pumpkin Chiffon: Combine the gelatin and 1/4 cup cold water in a small saucepan and let soak for 5 minutes (to firm up a bit).
- 7) In a saucepan at medium heat, whisk together the Pumpkin Puree, Brown Sugar, Egg Yolks, and 2 teaspoons of 'Spice Mixture'. Stirring constantly, bring to a simmer. Remove from heat and transfer into a bowl.
- 8) Heat the Gelatin in the saucepan over low heat until melted, 1 - 2 minutes. Stir the Gelatin into the chiffon until well combined. Chill covered until the mixture is just set (about 15 - 20 minutes) and the center jiggles slightly when shaken.
- 9) Using and electric mixer, whip the egg whites at medium-low speed until frothy (about 1 - 2 minutes). With the mixer still running, sprinkle in 2 tbls. Sugar, and increase the mixer speed to medium-high, whipping until stiff peaks form (about 1 -2 minutes).
- (If you are concerned about the use of raw egg whites, you can whisk the egg whites and sugar in the top of a double boiler until the egg whites reach 140 degrees - just be careful that you don't end up with scrambled eggs - before beating them to stiff peaks).
- 10) Whisk a quarter of the Meringue into the Chiffon mixture to lighten it. Gently place the remaining Meringue on top of the chiffon, while you whip the heavy cream and 3 Tbls. of sugar into stiff peaks.
- 11) Gently fold the remaining Meringue and 1/4 cup of the whipped cream into the chiffon until no white streaks remain. Spread the chiffon mixture over the Pumpkin Custard, mounding it slightly higher in the middle. Spread the whipped cream attractively over the top, sprinkle with additional spices if desired.
- Serve immediately, or refrigerate untio needed.
Nutrition Facts : Calories 1514.8, Fat 98.4, SaturatedFat 59.2, Cholesterol 570.4, Sodium 594.4, Carbohydrate 128.4, Fiber 2.3, Sugar 83.6, Protein 36
3 LAYER PUMPKIN PIE DESSERT
This is a 3-layer dessert. You would never know by looking at the ingredients how it turns out...OMG! My sister-in-law made this a few years ago and I had to have the recipe. Now everyone that tastes it wants the recipe. This is such a great pumpkin dessert!
Provided by Vseward Chef-V
Categories Dessert
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350°F.
- grease or use non-stick cooking spray and prepare 13x9 inches pan.
- Reserve 1 cup dry cake mix for topping.
- Crust - Combine remaining cake mix, butter and egg, press into bottom of pan. (set a side).
- Prepare filling - combine pie mix, 2 eggs and evaporated milk, mix well and pour over crust.
- Topping - combine dry mix, sugar, cinnamon and cut in butter to crumble mixture. Sprinkle over filling.
- Bake 350 for 50 minutes or until set.
- Serve with dollip of whip cream.
Nutrition Facts : Calories 492.7, Fat 26.9, SaturatedFat 9.9, Cholesterol 88.3, Sodium 540.1, Carbohydrate 59.2, Fiber 7.1, Sugar 23.3, Protein 7.2
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.
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
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
More about "three layer pumpkin pie recipes"
NO BAKE TRIPLE LAYER PUMPKIN PIE - ART AND THE KITCHEN
From artandthekitchen.com
4.3/5 (100)Total Time 20 minsCategory DessertCalories 319 per serving
- Mix cream cheese, sugar and 2 tbsp half and half cream with wire whisk until smooth and NO lumps.
NO BAKE TRIPLE LAYER PUMPKIN PIE THATS TOO GOOD TO …
From allcreated.com
NO BAKE TRIPLE LAYER PUMPKIN PIE - CINCYSHOPPER
From cincyshopper.com
TRIPLE LAYER PUMPKIN PIE DESSERT – MAMAL DIANE
From mamaldiane.com
LAYERED PIE RECIPES | ROUND UP | THE BEST BLOG RECIPES
From thebestblogrecipes.com
3 LAYER PUMPKIN PIE - COOKEATSHARE
From cookeatshare.com
NO BAKE DOUBLE LAYER PUMPKIN PIE - RECIPE GIRL
From recipegirl.com
TRIPLE LAYER PUMPKIN PIE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
THREE LAYER PUMPKIN PIES | BAKED GOODS | QUENCH MAGAZINE
From quench.me
RECIPE: THREE-LAYER PUMPKIN PIE – THE MERCURY NEWS
From mercurynews.com
NO BAKE TRIPLE LAYER PUMPKIN PUDDING PIE | PUMPKIN DESSERTS
From foodwinesunshine.com
THREE LAYER PUMPKIN PIES RECIPE - RECIPELAND.COM
From recipeland.com
LAYERED PUMPKIN PIE CHEESECAKE BARS - LIFE MADE SIMPLE
From lifemadesimplebakes.com
THREE LAYER PIE CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
RECIPES > BAKED GOODS > HOW TO MAKE THREE LAYER PUMPKIN PIES
From mobirecipe.com
3 LAYER PUMPKIN PIE BARS: A FAMILY RECIPE. | LOVE HAPPY HOUR
From pinterest.com
GRANDMA’S PUMPKIN CUSTARD PIE WITH MAGICAL LAYERS
From saladinajar.com
THREE-LAYER PUMPKIN PIE - DINING AND COOKING
From diningandcooking.com
TRIPLE LAYER PUMPKIN CREAM PIE: A BAKERY RECIPE - AMYCAKES BAKES
From amycakesbakes.com
11 HOMEMADE 3 LAYER PUMPKIN PIE IDEAS | PUMPKIN PIE, PUMPKIN …
From pinterest.com
PUMPKIN PIE IN A CUP RECIPE - MIDWESTERN HOMELIFE
From midwesternhomelife.com
LAYERED PUMPKIN SPICE JELLO PIE (NO BAKE)
From spaceshipsandlaserbeams.com
3 LAYER PUMPKIN PIE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
RECIPE: THREE LAYER PUMPKIN PIE - RECIPELINK.COM
From recipelink.com
THREE LAYER MINI PUMPKIN PIES | OMFG. SO GOOD.
From omfgsogood.com
LAYERED PECAN PUMPKIN PIE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
THREE LAYER PUMPKIN PIES RECIPE - COOKEATSHARE
From cookeatshare.com
DOUBLE LAYER PUMPKIN PIE - COPYKAT RECIPES
From copykat.com
{NO BAKE} TRIPLE LAYER PUMPKIN SPICE PUDDING PIE
From togetherasfamily.com
LAYERED PUMPKIN-APPLE PIE RECIPE - HOME TRENDS MAGAZINE
From canadianhometrends.com
3-LAYER PUMPKIN - RECIPES - COOKS.COM
From cooks.com
DOUBLE LAYER PUMPKIN PIE RECIPE (NO BAKE) | GET ON MY PLATE
From getonmyplate.com
21 LAYERED PUMPKIN CHEESECAKE RECIPE - SELECTED RECIPES
From selectedrecipe.com
TRIPLE LAYER PUMPKIN PUDDING PIE - GINGER SNAPS BAKING AFFAIRS
From gingersnapsbakingaffairs.com
LAYERED PUMPKIN PIE BARS RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
HOW TO MAKE IT: LIBBY'S PUMPKIN PIE RECIPE | TASTE OF HOME
From tasteofhome.com
You'll also love