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

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

Ingredients

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

HOME

Home image

Categories Pies & Tarts

Yield 8

Number Of Ingredients 8

Ingredients

●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.

SMART-CHOICE DOUBLE-LAYER PUMPKIN PIE

Smart-Choice Double-Layer Pumpkin Pie image

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

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup plus 1 Tbsp. fat-free milk, divided
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 ready-to-use reduced-fat 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 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

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

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

Ingredients

4 oz philadelphia brand cream cheese (softened)
1 Tbsp each milk & sugar
8 oz thawed cool whip (whipped topping).
1 prepared deep dish graham cracker crumb crust
1 c cold milk
1 can(s) (15oz) pumpkin-libby's 100% pure pumpkin
2 pkg (4-serving size)jello vanilla flavor instant pudding & pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

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

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.

DOUBLE LAYER PUMPKIN PIE

Double Layer Pumpkin Pie image

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

Ingredients

1 8 in prepared graham cracker pie crust
1 Tbsp evaporated milk, chilled
1 1/2 c frozen whipped topping, thawed
2 pkg vanilla instant pudding & pie filling (3.4 oz ea)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
4 oz cream cheese, softened
1 Tbsp granulated sugar
1 c evaporated milk
1 can(s) 100% pure pumpkin (15 oz can)
whipped topping (optional)

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.