Best Smart Choice Double Layer Pumpkin Pie Recipes

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

Ingredients

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

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

Ingredients

4 ounces cream cheese, softened
1 tablespoon half-and-half or 1 tablespoon skim milk
1 tablespoon sugar
1 1/2 cups thawed whipped topping (such as Cool Whip)
1 (9 inch) graham cracker crust
1 cup half-and-half or 1 cup skim milk
1 (16 ounce) can pumpkin puree
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix or 2 (3 1/2 ounce) packages vegetarian instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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

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

Ingredients

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.