This helps keep it firm without it being runny as can happen when thawing in a microwave. CHILL THE CRUST BEFORE ADDING THE FIRST LAYER.AFTER YOU HAVE ADDED THE FIRST LAYER, CHILL AGAIN BEFORE ADDING THE SECOND. I added more of the spices like the other reviewers suggested, and even though I forgot to add the sugar to the pumpkin mixture (realized it hours later! Gently … In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. I increase the ingredients a tad and make 2 pies or just double it and make 3. Overall a great recipe. In a bowl, beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. milk in large bowl with whisk until blended. The longer you chill it the better it is in holding its form. It’s not my favorite, but it just feels traditional to have a slice. Love this! IF you like the layers to be very defined, I recommend putting the cream cheese layered part in the refridge right away and while you mix the pumpkin/top layer. Easy No Bake Layered Pumpkin Cheesecake Pie recipe tastes great, is made with cream cheese, a graham cracker crust and freezes beautifully! Pumpkin Cheesecake with Sour Cream Topping, Pumpkin Spice Cupcakes with Cream Cheese Frosting, Contest-Winning Pumpkin Cheesecake Dessert, Do Not Sell My Personal Information – CA Residents, 1 package (8 ounces) cream cheese, softened. Use creamy cheese and COOL WHIP to make this super easy Creamy Two-Layer Pumpkin Pie. Cool on a wire rack. Add a layer of sweet cream cheese to pumpkin pie though, and I’m all over that! Yep, it's that yummy! This solved any runniness for me. This cream cheese-filled pumpkin cake roll is always … Perhaps this is why some people had trouble with this layer being runny?? - The Recipe Rebel To make the cake: In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice. You saved Double Layer Pumpkin Pie to your. This easy-to-make dessert is a no-bake pumpkin pie with a second layer surprise hidden underneath the pumpkin. Cream Cheese Pumpkin Pie (no bake option!) I had a cup of pumpkin mixture left over and found a recipe for pumpkin muffins. When the pumpkin layer is mixed with the pudding mix, then the full cup of milk is added. I may add chopped pecans to the top of the cream cheese mixture next time. Triple Layer Pumpkin Cheesecake . I had this recipe before (from another source) and it got lost, so glad it was here to be found! I only use about 3/4 of a cup because I find that it makes it runny. No gift befits the food-obsessed people in your life like a cookbook. I just prepared the first layer as directed using low fat ingredients and spread it in a dish. This helps keep it firm without it being runny as can happen when thawing in a microwave. Thaw the whipped topping before using by putting in refrig overnight. Spread onto bottom of crust. Press evenly onto bottom and up sides of 9-inch springform pan. I use half and half for the 1T and 1 Cup (instead of milk) AND, here's the kicker ...instead of having the three spices (cinnamon, ginger and cloves on hand) and the solid pumpkin...I use instead PUMPKIN PIE MIX and am done faster to boot! Beat with wire whisk until well blended (mixture will be thick). So I kinda exaggerated. Spread evenly in the bottom of each pie crust. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. *NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice. So, I would suggest doubling the cream cheese mixture and dividing it between two 9 inch deep dish pie shells. 2. allrecipes.co.uk/recipe/14048/layered-cream-cheese-and-pumpkin-pie.aspx I've found the following tweaks help it to set-up more firmly, more quickly. Taste of Home is America's #1 cooking magazine. I’m all for eating a slice of pumpkin pie at Thanksgiving. After pouring the cream cheese/whipped topping mixture into the crust, put in freezer while you make the pumpkin topping. The cream cheese layer was light and fluffy and the pumpkin was delish. 2. I also put it on the bottom of the crust than store it in the freezer for about 10 mins. Amount is based on available nutrient data. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. The only thing I do different is substitute half and half for the milk. Refrigerate for 4 hours, or until well set. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. I'm sure I messed up somewhere along the way but good luck to the rest of you. Grease two 8” round cake pans; line with parchment, and grease the parchment. Stir in pumpkin and spices into pudding and mix well. Better than pumpkin pie! To make the pumpkin filling: In a medium-sized mixing bowl, whisk together the sugar, salt, and spices. And, it’s so easy to make because there is no baking. This solved any runniness for me. This really is a pumpkin pie sitting on the crust with a thin layer of cream cheese filling in the middle and a cream cheese pumpkin … Stir in half the COOL WHIP. Percent Daily Values are based on a 2,000 calorie diet. Traditional pumpkin pie … This pie has even won over some in our family that weren't pumpkin pie fans to begin with! https://www.tasteofhome.com/recipes/pumpkin-cream-cheese-pie But instead of a cream cheese frosting I baked the cream cheese … Many thanks for this wonderful recipe :-). the next time I make it. With the pudding/pumpkin, use 1 cup CHILLED evaporated milk in place of plain milk. I may add chopped pecans on top of the cream cheese mixture next time. When smooth, fold in 1/2 of the whipped topping and spread in the graham crust. Thaw the whipped topping before using by putting in refrig overnight. Pumpkin Cream Cheese Pie is a delicious way to jazz up a traditional pumpkin pie. Pumpkin pie … (This was approximately 1 1/3 cups of the filling.) The instructions for the 1st layer just say to mix the cream cheese with the milk, but they should specify to mix with the 1 tbl milk. Spread on bottom of pie crust. Pour 1/3 of this mixture over each pie crust. This Creamy Two-Layer Pumpkin Pie incorporates vanilla pudding and canned pumpkin … Perhaps this is why some people had trouble with this layer being runny?? I added cinnamon to the pumpkin mixture (1/4 tsp). (do this by adding dollops over pie, then spread … For the Crust, mix all ingredients in medium bowl. I was out of the size of pudding this recipe calls for and only had the larger vanilla pudding size (I think it's the six cup version...I used the whole version of that, and it turned out fabulous!!! For the second layer I used 1% milk and sugar free butterscotch pudding. Make the pie in 2 steps, after putting the cream cheese layer in the shell, refrig. THIS HELPS THE PIE TO SET AND WILL HELP AVOID MIXING OF THE LAYERS AS MENTIONED IN OTHER REVIEWS. Nutrient information is not available for all ingredients. Store in the refrigerator. A good use for the mixture. 2. 3. Garnish with whipped cream and pumpkin pie … Combine cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition this is my all time favorite. The instructions may be a tad confusing. Learn how to make this classic winter warmer with recipes from around the world. Also, if you have the problem of the layers inverting, which our family has experienced in the past, we've figured out a definite culprit. ), it was delicious. Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. A family favourite that I've been asked to make every Thanksgiving for the past several years! In order to keep the cream cheese filling from smashing up and out of the pie crust, use small spoonfuls at a time…dotting the cream cheese layer a little at a time until the cream cheese layer is covered and the pie … I thought this was very good and I would definitely make it again. Pumpkin Cake Roll With Cream Cheese Filling. Jump to Recipe Print Recipe. Spread over cream cheese layer. Spoon the filling into the pie crust. With the pudding/pumpkin, use 1 cup CHILLED evaporated milk in place of plain milk. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Info. Next carefully spoon pumpkin custard into each pie. This recipe is so user friendly...a no-bake pie..what could be easier! Add comma separated list of ingredients to include in recipe. Whisk Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. Serve slices with remaining whipped topping. Preheat the oven to 350°F. I added an extra 1/4 teaspoon of cinnamon to the pumpkin mixture per another reviewer's suggestion. (Mixture will be thick.) I would suggest doubling the cream cheese mixture and dividing it between two 9 inch deep dish pie shells because you will have a lot of pumpkin mixture leftover. Add a dollop of whipped cream on top, if you wish. Step 2 2 (3.5 ounce) packages instant vanilla pudding mix, 1 (15 ounce) can solid pack pumpkin puree. After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. This simple no-bake pumpkin cheesecake pie comes together in no time. Bake the pie for 40 to 50 minutes, until set and just slightly jiggly in the center. I didn't use a crust at all because my husband son and my mother are all diabetic. https://www.food.com/recipe/pumpkin-cream-cheese-layer-pie-74007 In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Whisk in pumpkin. This is a great recipe - a much lighter version of a pumpkin pie. Garnish as desired. Fold into the pumpkin mixture then spread evenly over cream cheese layer. It really makes a difference. I definitely don't discourage anyone from trying this...quite the contrary...this recipe has received many good reviews!! Pour 1 1/2 cups of the cream cheese mixture into the cooled crust. Blend in eggs one at a … Than place the pumpkin on the top. To the cream cheese/whipped topping add 1 TBS chilled evaporated milk. It made 2 pies because there was pumpkin mixture left over from 1st pie. {12/2007:An update to my review: I have simplified this for me (and hopefully you!) I would have liked about 1/4 inch more cream cheese layer and will add that (and some sugar!) Add eggs, 1 at a time, mixing on … Spread over the first layer. Great pie. https://classic-recipes.com/recipes/pumpkin-cheese-pie-layered.htm I'm not sure what I did wrong but my bottom layer never set...so they both just kind of smushed together. The addition of cream cheese in the pumpkin layer and the cream cheese swirl on top make our Cream Cheese Pumpkin Pie a velvety delight. In a large bowl, combine cream cheese, sugar and vanilla. When thickened, spread over cream cheese layer. The instructions may be a tad confusing. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Store in refrigerator. Preheat oven to 325°F. No Bake Layered Pumpkin Cheesecake Pie. Spread over the … Pour over cream cheese layer. Add comma separated list of ingredients to exclude from recipe. :). 3. 1. Cheesecake meets pumpkin and they hit it off wonderfully. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Stir … We really love this pie! Pour on top of … Place the pie on a baking sheet and bake for 15 minutes. Gently stir in 1 1/2 cups whipped topping. this link is to an external site that may or may not meet accessibility guidelines. Add the pumpkin pie spice, cinnamon,, and pumpkin puree to the remaining cheesecake mixture and spread it on top of the vanilla layer (see notes). I will never make a regular pumpkin pie again. I agree with other reviewers. My husband hates pumpkin pie, but will only eat this pie I make for him. Congrats! Enjoy and Happy Thanksgiving to YOU! In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Cream cheese! I love the cream cheese layer. Spread over cream cheese layer. Pumpkin Cream Cheese Crumb Cake What makes pumpkin cake even better? Everyone loves the twist on this classic though. I did not have much filling leftover - I guess it just depends on the type of pie dish you use. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I do use a mixer to blend it till it is thicker, than I place the mixture in the fridge for about 10 mins. What a great change-up to the classic pumpkin pie. This is really delicious, although quite rich. Carefully spread over cream cheese layer. If you're in a hurry I reccomend popping it in the freezer after you've put the cream cheese in the pie crust so it hardens and it's easier to put the pumpkin on. I have come across this recipe many times and decided to give it a try. Gently stir in whipped topping. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. This cream cheese pumpkin pie is a delicious variation on a traditional pumpkin pie for a Thanksgiving meal. Overall a great recipe. until you've mixed the pumpkin layer, it will firm up slightly, & lessen the chance of the layers mixing. I've found the following tweaks help it to set-up more firmly, more quickly. YOU'LL LOVE IT!!!} This pie is so rich and creamy. I really love this and have lots of requests for it. cheese, sugar and 1 Tbsp. This has a lot of left over filling. Pour slowly over the chilled cheesecake filling. After pouring the cream cheese/whipped topping mixture into the crust, put in freezer while you make the pumpkin topping. I do use a little more cream cheese to help thicken the bottom. Bake at 350° for 70-80 minutes or until a knife inserted in the center comes out clean. This delicious Pumpkin Cream Cheese Crumb Cake has a layer of sweet cream cheese and is topped with a pumpkin spice streusel! I ended up with one pie with the cream cheese mixture and one without. (do not use mixer or it will get too thick and lumpy) Let stand 3 minutes. The cream cheese layer turns a plain pumpkin pie from ho hum to wow! When the pumpkin layer is mixed with the pudding mix, then the full cup of milk is added. Refrigerate at least 4 hours or until set. I don't use a cup of milk for the pumpkin layer. Everyone loved it! 356 calories; protein 4g; carbohydrates 51.2g; fat 16g; cholesterol 18.2mg; sodium 690.2mg. Beat until smooth. To the cream cheese/whipped topping add 1 TBS chilled evaporated milk. This is a great recipe - a much lighter version of a pumpkin pie. The instructions for the 1st layer just say to mix the cream cheese with the milk, but they should specify to mix with the 1 tbl milk. Whisk gently until smooth. —Diane Selich, Vassar, Michigan, Pumpkin Cream Cheese Pie Recipe photo by Taste of Home. Both were good and I would make this again. Very good! Ok. This is also a going to be a permanent fixture at the holidays! https://www.tasteofhome.com/recipes/double-layer-pumpkin-pie I've been making this pie for any occasion for the past 2 years and it never gets old. Information is not currently available for this nutrient. In a second bowl, mix pumpkin, pudding mix and spices with remaining 1 cup milk. 4. With a buttery pecan crust, a whipped cream cheese layer, light and fluffy pumpkin spice pudding, and more whipped cream topped off with chopped pecans, this pumpkin delight dessert is … I love the added layer of cream cheese - it pulls everything together. 4. Spread into bottom of crust. The flavors are so rich and distinct. Allrecipes is part of the Meredith Food Group. Cover edges loosely with foil. Spread into pastry shell. 1. I used the whole can of pumpkin and added 1/4 tsp cinnamon to the pumpkin mixture. Beat with wire whisk until blended 1 minute. Meanwhile, the buttery, flaky crust ties everything together. Very good! I love pumpkin pie the old fashioned way and was dissapointed when my "double layer" attempt backfired on me. Bake until the edges are set and the center … 2. Your daily values may be higher or lower depending on your calorie needs. Made this last year for Thanksgiving. In another small bowl, whisk filling ingredients until smooth. Next, whisk together the milk, canned pumpkin, dry pudding mixes and pumpkin spice until creamy. 3. The top of … in a large bowl, whisk together the milk and... And milk from trying this... quite the contrary... this recipe received... The nutmeg to set-up more firmly, more quickly or it will firm up slightly &... 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Are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe has many., it ’ s not my favorite, but will only eat this pie has even won some!, so glad it was here to be a permanent fixture at the holidays pudding mixes and pumpkin until. ) can solid pack pumpkin puree hidden underneath the pumpkin mixture per another 's. Stand 3 minutes ounce ) can solid pack pumpkin puree a great change-up the... Gift befits the food-obsessed people in your life like a cookbook an extra 1/4 teaspoon of cinnamon to top... Over some in our family that were n't pumpkin pie ( no bake option )... 1 1/3 cups of the crust, mix pumpkin, dry pudding mixes and pumpkin spice until creamy place pie. Freezer for about 10 mins mixing bowl, beat the pumpkin topping spread over the … beat with wire until... To cooking roast beef is a delicious way to jazz up a traditional pumpkin,. Added the FIRST layer, it will get too thick and lumpy ) Let stand 3 minutes to it... Pour 1 cup milk cooking roast beef will help you pumpkin pie with cream cheese layer a flavorful, moist, sugar. Mentioned in OTHER REVIEWS for this wonderful recipe: - ) even over! ), and sugar until smooth about 10 mins to pumpkin pie fans to begin!! Mixes and pumpkin spice until creamy creamy cheese and COOL WHIP to make this again roast beef is delicious! 1/2 cups of the cream cheese mixture and one without between two inch. And hopefully you! comes together in no time pumpkin topping sure i messed somewhere.