No Bake Double Layer Pumpkin Pie Recipes

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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

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

NO BAKE SENSATIONAL DOUBLE LAYER PUMPKIN PIE



No Bake Sensational Double Layer Pumpkin Pie image

I have made this Pie every year at Thanksgiving and Christmas for over 25 years. It is requested by my family. its fun to make, a little time consuming but worth it.one year I didn't have vanilla pudding so I used butterscotch instant pudding it was really good. Enjoy!

Provided by Erlene Martin

Categories     Pies

Time 1h

Number Of Ingredients 11

4 oz cream cheese, softened
1 Tbsp milk or half and half
1 Tbsp sugar
1 1/2 c thawed cool whip whipped topping
1 ready-crust graham cracker pie crust
1 c cold milk or half anf half
2 pkg (4 serving size) vanilla instant pudding
1 can(s) (15 oz) solid pumpkin (not pumpkin pie mix)
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp ground cloves

Steps:

  • 1. Mix cream cheese,1 Tblsp.milk and sugar in large bowl mix with wire wisk until smooth.Gently stir in whipped topping.Spread on pie crust.
  • 2. Pour 1 cup milk into bowl,add pudding mixes,beat with wire wisk until blended 1 to 2 minutes(mixture will be thick)
  • 3. stir in pumpkin and spices using wire wisk,mix well.Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and chopped walnuts if desired.

EASY DOUBLE LAYER PUMPKIN PIE RECIPE



Easy Double Layer Pumpkin Pie Recipe image

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

1 1/2 cups graham cracker crumbs (I pulsed the graham crackers in my blender)
1/3 cup white sugar
6 Tablespoons butter (melted)
1/2 teaspoon ground cinnamon
4 ounces cream cheese (at room temperature)
1 Tablespoon evaporated milk (chilled )
1 Tablespoon sugar
1 1/2 cups cool whip (about 1/2 of an 8 ounce container) (thawed)
1 cup evaporated milk (chilled)
6.8 ounces instant vanilla pudding mix
15 ounces pumpkin puree
2 teaspoons pumpkin pie spice

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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