If you don't like pumpkin pie, this recipe just might change your mind.
Recipe: This divine dessert (made of a cream cheese layer, a pumpkin pie layer, and the graham cracker crust) will be one of those recipes that will leave people craving for more!
Double Layer No-Bake Pumpkin Pie
LAYER 1 INGREDIENTS
● 1 pkg. (8 oz.) cream cheese, softened
● 1 Tbsp. sugar
● 1 Tbsp. milk
LAYER 2 INGREDIENTS
● 1 cup milk
● 1/2 tub (4 oz.) whipped topping, thawed
● 1 can (15 oz.) pumpkin
● 2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
● 1 tsp. ground cinnamon
● 1/2 tsp. ground ginger
● 1/4 tsp. ground cloves
OTHER INGREDIENTS
● 1 ready-to-use graham cracker crumb crust (6 oz.)
● 1/2 tub (4 oz.) whipped topping, thawed (for serving)
INSTRUCTIONS
1. Beat cream cheese, sugar and 1 Tbsp. milk in a large bowl and blend until smooth. Stir in
half the whipped topping and mix with spatula until smooth. Spread the mixture into the
bottom of the graham cracker crust.
2. Mix pumpkin, spices, and milk together in a bowl. Blend in the dry pudding mixes for 2
minutes, mixture will become thicker. Spread your pumpkin mixture over the cream cheese
layer.
3. Cover and refrigerate 4 hours or more.
4. Serve topped with whipped topping.
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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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Layered Pumpkin and Cream Cheese Pie | Thanksgiving 2022
This Layered Pumpkin Pie recipe is inspired by a recipe that I tried at my Mother-in-law’s house the first Thanksgiving that I ate with my husband’s family. The top layer is a smooth custard like pumpkin pie, and the bottom layer is a tart cream cheese layer that beautifully balances the top layer. Those two layers are piled in to a gingersnap crust (though the original recipe uses a pre-made graham cracker crust. I hope you try this with your family this Thanksgiving.
The original recipe can be found here:
Here is my version of this easy to make pumpkin pie!
Layered Pumpkin Pie from Alicia’s in the Kitchen
Gingersnap Crust-
10 ounces of gingersnap cookies, crushed to make 2 c. of crumbs
1 T. sugar
6 T. melted butter
Whipped Cream-
8 ounces heavy cream
2 T. sugar
1 tsp. vanilla flavoring
Cream Cheese Layer-
8 ounces cream cheese
1 tsp. vanilla
2 T. sugar
1 T. milk
Pumpkin Layer-
15 ounce can of pumpkin
(2) 3.4 ounce boxes of instant vanilla pudding
1 cup of milk
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
Preheat oven to 350 degrees. Combine gingersnap crumbs, 1 T. sugar, and butter. Press in to a deep pie dish, and bake for 5 to 7 minutes. Allow to completely cool before adding filling.
For the whipped cream (half will be used in the cream cheese layer, and half will go on top), whip cream to soft peaks. Add vanilla and 2 T. sugar, and whip to stiff peaks. Store in the refrigerator till ready to use.
For the cream cheese layer, beat together cream cheese, vanilla, 2 T. sugar and milk. When well combined and a little fluffy, fold in half of the whipped cream that you made earlier (reserving the other half to go on top of the pie). Spread mixture in to the bottom of the cooled gingersnap crust.
For the pumpkin pie layer, combine pumpkin, vanilla pudding, 1 c. milk, cinnamon, ginger and cloves. Whisk together on medium speed for 2 minutes (can also whisk by hand). Layer pumpkin pie mixture in to the gingersnap crust over the top of the cream cheese mixture.
To finish, either decoratively pipe remaining whipped cream on to the top of the pie, or serve on the side. Allow pie to sit in the fridge for at least 4 hours to allow the filling to set (overnight is even better). Enjoy!
How to Make EASY Pumpkin Layer Cheesecake
In this video we are going to show you a super easy dessert that only takes minutes to make. Today we are making Pumpkin Layer Cheesecake. This cheesecake makes eight servings. It starts off with a traditional cheesecake layer topped with a layer of pumpkin cheesecake all in graham cracker crust.
For this recipe you will need:
• Two eight-ounce packages of cream cheese – these need to be softened
• ½ cup of white sugar
• ½ tablespoon of vanilla extract
• Two eggs
• ½ cup of pumpkin puree
• ½ teaspoon of ground cinnamon
• A dash of ground cloves
• A dash of nutmeg
• One 9 inch ready to use graham cracker pie crust
• ½ cup of whipped topping
1.) Pre heat your oven to 350 degrees Fahrenheit or 176 degrees Celsius
2.) In a large bowl, combine cream cheese, sugar and vanilla. Mix until smooth. Add eggs and mix until blended.
3.) Remove 1 cup of the batter and place into a separate bowl. Add pumpkin, cinnamon, cloves and nutmeg and stir gently until well blended.
4.) Carefully spread the cream cheese batter into the ready to use crust.
5.) Now top with the pumpkin cream cheese batter.
6.) BAKE at 350 degrees Fahrenheit or 176 degrees Celsius for 35 to 40 minutes or until center is almost set.
7.) Once cool, refrigerate cheesecake a minimum of 3 hours or overnight before serving
Always be safe and do not injure yourself or others while using sharp knives and cooking instruments. Take care not to burn yourself or others while cooking.
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Free use music used in this video.
‘Playdate’ by The Great North Sound Society
Double Layer PUMPKIN PIE | A No Bake Icebox Pie Perfect for Thanksgiving and Fall
Double Layer PUMPKIN PIE. A No Bake Icebox Pie Perfect for Thanksgiving and Fall.
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NEW!!! Best No Bake Pumpkin Pie Recipe on the Internet – 5 Minute Recipe – The Hillbilly Kitchen
No Bake Refrigerator Pumpkin – No Eggs - Easy No Fail – Pumpkin Cheesecake - The Hillbilly Kitchen
This is a new recipe that is sure to become a family favorite. It is the easiest pie recipe ever. I will admit that I got the idea off the internet, but the recipe is my own. I used my son-in-law Andrew as my taste tester and when he asked for a second Bret sized piece, I knew it was a keeper ????
This pumpkin pie tastes very similar to a traditional baked pumpkin pie. However, the texture is totally different. It is light and fluffy, very creamy and smooth. I expect lots of folks will prefer it over a traditional pumpkin pie. What’s more easy does not even start to describe how easy it is to make!
This is Alex’s first multi camera video and she is only one week into the job! We will be back to bring you the live camera videos that you came to expect and enjoy in no time at all. She is doing a great job! God has blessed us all by adding her to the Hillbilly Kitchen!
Put God First!!! ????
Ingredients:
15 ounce can Pumpkin Puree
8 ounces softened Cream Cheese
½ cup Brown Sugar
2 teaspoons Pumpkin Pie Spice
1 Teaspoon Real Vanilla
¼ teaspoon Salt
2 cups Fresh Sweetened Whipped Cream or Cool Whip - (3103) How to Make Fresh Homemade Whipped Cream - The Hillbilly Kitchen - YouTube
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