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