Double Layered Pumpkin Pie Recipes

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DOUBLE LAYER PUMPKIN CHEESECAKE



Double Layer Pumpkin Cheesecake image

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

Provided by Stephanie Phillips

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

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.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g

DOUBLE-LAYER PUMPKIN CHEESECAKE



Double-Layer Pumpkin Cheesecake image

I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10 servings.

Number Of Ingredients 19

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup chopped pecans, toasted
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup butter, melted
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
PUMPKIN LAYER:
2 large eggs, room temperature, lightly beaten
1-1/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2/3 cup heavy whipping cream
Sweetened whipped cream, optional
Toasted chopped pecans, optional

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.

Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

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

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

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

DOUBLE LAYER PUMPKIN CHEESECAKE



Double Layer Pumpkin Cheesecake image

Can't decide whether to have pumpkin pie or cheesecake? Make this indulgent double layer pumpkin cheesecake to satisfy both cravings.

Provided by hbs-admin

Number Of Ingredients 9

2 pkg (250 g) each plain brick-style cream cheese, softened
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) vanilla extract
2 eggs
1/2 cup (125 mL) E.D.SMITH® Pure Pumpkin
1/4 cup (60 mL) E.D.SMITH® Syrup
1 tsp (5 mL) ground cinnamon
1 prepared Graham cracker crust
Whipped cream (for garnish (optional))

Steps:

  • Preheat the oven to 325°F (160°C). With an electric mixer on medium speed beat the cream cheese with the sugar and vanilla until smooth.
  • On low speed add the eggs, one at a time, until well combined. Remove 1 cup (250 mL) of the batter and stir in the pumpkin, syrup and cinnamon. Pour the remaining plain batter into the crust. Top with the pumpkin batter.
  • Bake for 40 minutes or until center is almost set but still jiggles slightly. Cool completely. Refrigerate for at least 4 hours or overnight. Garnish with whipping cream (if using).

NO BAKE DOUBLE LAYER PUMPKIN PIE



No Bake Double Layer Pumpkin Pie image

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

1½ cups graham cracker crumbs
½ cup (1 stick) unsalted butter, (softened greatly)
¼ cup granulated white sugar
4 ounces cream cheese, (at room temperature)
1 tablespoon cold whole milk
1 tablespoon granulated white sugar
8 ounces Cool Whip, (thawed)
One 15-ounce can unsweetened pumpkin puree
Two 3.4-ounce packages vanilla instant pudding
1 cup cold whole milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

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

*JELL-O TRIPLE LAYER PUMPKIN PIE!*



*Jell-O Triple Layer Pumpkin Pie!* image

Found this recipe on a Jell-O ad. This picture is from it. Perfect for the holidays! And no baking!

Provided by Heather Isom

Categories     Pies

Time 1h15m

Number Of Ingredients 7

2 c cold milk
2 pkg jell-o pumpkin spice pudding
1/4 tsp ground cinnamon
1 tub of cool whip
1 baked graham cracker crust
1/2 c pecans
1 Tbsp honey

Steps:

  • 1. Beat milk, dry pudding mix and cinnamon until well blended. Spread 1-1 1/2 cups on bottom of crust.
  • 2. Separately; Add 1-1 1/2 cups whipped topping to remaining mixture; stir gently. Spoon over bottom layer.
  • 3. Top with remaining whipped topping and refrigerate 1 hour.
  • 4. Cook pecans with honey in skillet until carmelized. Set aside on wax paper, spread apart. Cool and sprinkle over pie.

HOME



Home image

Categories     Pies & Tarts

Yield 8

Number Of Ingredients 8

●1 prepared 8-inch (6 ounces) graham cracker pie crust
●4 ounces cream cheese, at room temperature
● 1 cup plus 1 tablespoon NESTLÉ® CARNATION® Evaporated Milk, chilled, divided
●1 tablespoon granulated sugar
●1 1/2 cups frozen whipped topping, thawed
●2 packages (3.4 ounces each) vanilla instant pudding & pie filling mix
● 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
●2 teaspoons pumpkin pie spice *

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



Double-Layer Pumpkin Pie image

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

4 ounces cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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



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

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