Double Layer Pumpkin Pie
This no bake Double Layer Pumpkin Pie is my new favorite Thanksgiving dessert!
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✅ RECIPE INGREDIENTS
8 oz cream cheese
1 tablespoon sugar
1 cup milk plus 1 tablespoon
8 oz frozen whipped topping
1 graham cracker crust
1 (15 oz) can pumpkin
2 packages (3.4 oz) vanilla instant pudding
1 3/4 teaspoon pumpkin pie seasoning
✅ OTHER RECIPES MENTIONED IN THIS VIDEO:
Pumpkin Pie Spice:
Graham Cracker Pie Crust:
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Easy Three-Layer Pumpkin Cheesecake | mitú
Watch how to make a delicious, three-layer pumpkin cheesecake!
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Triple Layer Pumpkin Pie! (No Bake)
Ingredients:
2 cups pumpkin puree, not pumpkin pie filling like I say in the video (sorry)
1/2 cup sugar
8 oz. cream cheese, softened
16 oz. whipped topping
1 tbsp cinnamon
2 tsp pumpkin pie spice
1 tsp nutmeg
1- 3.4 oz. box instant vanilla pudding
1 cup milk
2 premade pie crusts (If you get no bake pie crusts the recipe is truly no bake!)
Directions:
1. Make the pie crusts according to the package if they require baking and let cool completely.
2. Make the bottom cheesecake layer by adding the cream cheese, sugar, and half of the whipped topping to a bowl and blending it with an electric mixer until well combined.
3. Fill the pie crusts evenly with the mixture.
4. Make the middle layer by mixing the pudding mix and the milk with a whisk until it thickens up.
5. Add the pumpkin pie filling and mix to combine using an electric mixer.
6. Add the pumpkin pie spice, cinnamon, and nutmeg and mix again.
7. Pour the middle layer on top of the cheesecake layer and spread evenly with a spatula.
8. Make the top layer by evenly topping both pies with the whipped topping and spreading it evenly with a spatula.
9. Sprinkle cinnamon and pumpkin pie spice over top of both pies for a festive look.
10. Cover with plastic wrap and refrigerate for at least one hour. Enjoy!!!
These pies are amazing and so easy to make!!! I wish I would have gotten no bake graham cracker pie crusts though! The layers are just go good all mixed together!!! It will definitely be a hit at Thanksgiving or any other time! Thanks for watching and Happy Thanksgiving!
Triple Layer Pumpkin Cream Pie: a Bakery Recipe
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This Triple Layer Pumpkin Pie Recipe has a layer of traditional pumpkin pie, a layer of fluffy pumpkin cream cheese mousse, and a layer of thick and stable vanilla whipped cream. This Pumpkin Cream Pie is my favorite Thanksgiving Pie recipe!
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Recipe of the Day: Double Layer Pumpkin Pie
What’s better than a pumpkin pie? A double layer pumpkin pie from My Just Desserts!
Double Layer Pumpkin Pie
1 – 9 in. prebaked pie crust
4oz cream cheese
1 tablespoon milk
1 tablespoon sugar
8 oz. Cool Whip
• Mix cream cheese, milk, sugar until well blended. Gently stir in Cool Whip. Spread into the bottom of a prebaked, cooled pie crust.
15 oz. pumpkin (2 cups)
1 cup milk
1 cup vanilla instant pudding mix, dry
1/3 cup sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
• Pour milk into a mixing bowl. Add pumpkin, dry pudding mix, sugar and spices. Beat until well blended. Mixture will be thick. Spread over cream cheese layer. • Refrigerate 4 hours or until set.
How to make Pumpkin Pie Cheesecake Bars
How to make Pumpkin Pie Cheesecake Bars - They are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert. __________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time: 15 minutes, Cook Time: 50 minutes, Total Time: 1 hour, 5 minutes , Yield: 16
Ingredients
6 tablespoons butter, melted
10 graham crackers, crushed
4 (8 oz) cream cheese, softened
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
whipped cream
Instructions
In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9x13-inch baking dish coated with cooking spray.
Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, just until blended. Add the sugar and vanilla, beat on low speed until mixture is smooth.
Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.
Add the pumpkin purée and pumpkin pie spice to the remaining filling and whisk until smooth and combined. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer.
Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes.
Place the dish on a wire rack and cool completely, 2 to 3 hours. Cover with aluminum foil and refrigerate at least 3 hours or overnight.
Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.