PUMPKIN CREAM CHEESE PIE
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. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
NO-BAKE PUMPKIN PIE WITH CREAM CHEESE
A light no-bake pumpkin pie with cream cheese.
Provided by Sarabeth Emet
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g
DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
CREAM CHEESE PUMPKIN PIE
This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CREAM CHEESE LAYER PIE
Make and share this Pumpkin Cream Cheese Layer Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h30m
Yield 1 9in pie
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
- Beat in 1 egg; spread mixture in the unbaked pastry shell.
- Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
- Blend in the 2 beaten eggs and milk.
- Pour pumpkin mixture over cream cheese layer.
- Bake for about 50-60 mins, or until set.
- Cool pumpkin pie thoroughly.
- Top with whipped cream if desired.
Nutrition Facts : Calories 2900.4, Fat 173.3, SaturatedFat 81.2, Cholesterol 957.1, Sodium 2241.2, Carbohydrate 276.9, Fiber 8.7, Sugar 154.5, Protein 65.8
PUMPKIN CREAM CHEESE LAYER PIE
A family FAVORITE for years. Rich, creamy and a good blend of flavors! This pie sets up well and provides a pretty slice. A great pie to impress guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
- Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
- In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
- In a small bowl combine pecans, butter and brown sugar; set aside.
- Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
- Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
- Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.
Nutrition Facts : Calories 452.7, Fat 29.6, SaturatedFat 10.6, Cholesterol 109.7, Sodium 341.9, Carbohydrate 42.3, Fiber 2.3, Sugar 27.2, Protein 7.2
DOUBLE LAYER PUMPKIN PIE
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
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
PARADISE PUMPKIN PIE WITH CREAM CHEESE
Serve a slice of paradise when you make our Paradise Pumpkin Pie with Cream Cheese recipe! This layered pumpkin pie with cream cheese is a perfect Thanksgiving dessert that people of all ages will love.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
- Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended. Add 1 egg; mix well. Pour into crust.
- Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
- Bake 1 hour 5 min. or until center is set. Cool completely.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
DOUBLE LAYER PUMPKIN PIE
Rich and creamy.
Provided by Joyce
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 11
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
PUMPKIN CREAM CHEESE PIE
This is an old recipe from Pillsbury that my mom always makes for Thanksgiving. We love it. Needs to refrigerate for 4 hours.
Provided by ratherbeswimmin
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
- Gently fold in half of the Cool Whip.
- Spread onto the bottom of the graham cracker crust.
- Pour remaining milk into another large bowl.
- Add pumpkin, pudding mixes, and spices.
- Beat with a wire whisk for 1 minute or until well blended.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with extra Cool Whip if desired.
Nutrition Facts : Calories 422.9, Fat 21, SaturatedFat 11.7, Cholesterol 20.1, Sodium 594, Carbohydrate 56.4, Fiber 0.9, Sugar 43.4, Protein 4.3
PUMPKIN CREAM CHEESE LAYER PIE WITH STREUSEL NUT TOPPING
Make and share this Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees.
- Fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.
- For the cream cheese layer; in a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes.
- For the pumpkin mixture; in a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup white sugar, cinnamon, nutmeg, cloves and salt; mix until well combined.
- Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.
- Cover the edges of the crust with foil to prevent excess browning.
- Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.
- While the pie is baking combine 2 tablespoons flour with 2 tablespoons brown sugar in a small bowl; add in softed butter and mix until combined, then add in chopped nuts.
- After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusal mixture evenly on top; return to oven and bake for 10-15 minutes more.
Nutrition Facts : Calories 704.9, Fat 44.1, SaturatedFat 17, Cholesterol 162.1, Sodium 511.1, Carbohydrate 67.7, Fiber 2.9, Sugar 43.2, Protein 12.1
DOUBLE-LAYER PUMPKIN PIE
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
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
DOUBLE-LAYER PUMPKIN PIE
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
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.
LAYERED PUMPKIN-GINGERSNAP DESSERT
Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
- Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
- Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g
PUMPKIN BARS WITH CREAM CHEESE FILLING
A layered pumpkin bar with cream cheese filling and a gingersnap crust.
Provided by NFADER
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 1h25m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
- Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
- Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
- Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 29 g, Cholesterol 88.4 mg, Fat 22.1 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 283.2 mg, Sugar 21.9 g
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