In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Pumpkin Cream Cheese Pie is a delicious way to jazz up a traditional pumpkin pie. 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). My husband hates pumpkin pie, but will only eat this pie I make for him. (do not use mixer or it will get too thick and lumpy) Let stand 3 minutes. Store in refrigerator. Info. 2. Made this last year for Thanksgiving. This pie has even won over some in our family that weren't pumpkin pie fans to begin with! 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! Perhaps this is why some people had trouble with this layer being runny?? When smooth, fold in 1/2 of the whipped topping and spread in the graham crust. 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. {12/2007:An update to my review: I have simplified this for me (and hopefully you!) Preheat the oven to 350°F. I’m all for eating a slice of pumpkin pie at Thanksgiving. For the Crust, mix all ingredients in medium bowl. I've found the following tweaks help it to set-up more firmly, more quickly. Add comma separated list of ingredients to include in recipe. I ended up with one pie with the cream cheese mixture and one without. I really love this and have lots of requests for it. this link is to an external site that may or may not meet accessibility guidelines. Traditional pumpkin pie … 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. (do this by adding dollops over pie, then spread … © 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 It’s not my favorite, but it just feels traditional to have a slice. Everyone loves the twist on this classic though. This Creamy Two-Layer Pumpkin Pie incorporates vanilla pudding and canned pumpkin … Refrigerate at least 4 hours or until set. 2 (3.5 ounce) packages instant vanilla pudding mix, 1 (15 ounce) can solid pack pumpkin puree. I don't use a cup of milk for the pumpkin layer. https://www.tasteofhome.com/recipes/pumpkin-cream-cheese-pie https://www.tasteofhome.com/recipes/double-layer-pumpkin-pie Both were good and I would make this again. 1. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Many thanks for this wonderful recipe :-). It made 2 pies because there was pumpkin mixture left over from 1st pie. Step 2 3. 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). But instead of a cream cheese frosting I baked the cream cheese … 2. Next, whisk together the milk, canned pumpkin, dry pudding mixes and pumpkin spice until creamy. Bake until the edges are set and the center … Fold into the pumpkin mixture then spread evenly over cream cheese layer. Nutrient information is not available for all ingredients. To the cream cheese/whipped topping add 1 TBS chilled evaporated milk. Pour on top of … 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. YOU'LL LOVE IT!!!} https://classic-recipes.com/recipes/pumpkin-cheese-pie-layered.htm In another small bowl, whisk filling ingredients until smooth. After pouring the cream cheese/whipped topping mixture into the crust, put in freezer while you make the pumpkin topping. This recipe is so user friendly...a no-bake pie..what could be easier! This is a great recipe - a much lighter version of a pumpkin pie. A family favourite that I've been asked to make every Thanksgiving for the past several years! Make the pie in 2 steps, after putting the cream cheese layer in the shell, refrig. To make the cake: In a large bowl, whisk together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice. This helps keep it firm without it being runny as can happen when thawing in a microwave. 1. Thaw the whipped topping before using by putting in refrig overnight. Spread over cream cheese layer. 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. :). Enjoy and Happy Thanksgiving to YOU! I'm not sure what I did wrong but my bottom layer never set...so they both just kind of smushed together. Pour slowly over the chilled cheesecake filling. I increase the ingredients a tad and make 2 pies or just double it and make 3. Percent Daily Values are based on a 2,000 calorie diet. Gently … I had a cup of pumpkin mixture left over and found a recipe for pumpkin muffins. Garnish as desired. Add a layer of sweet cream cheese to pumpkin pie though, and I’m all over that! Combine cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Spread into pastry shell. With the pudding/pumpkin, use 1 cup CHILLED evaporated milk in place of plain milk. I love the cream cheese layer. I would have liked about 1/4 inch more cream cheese layer and will add that (and some sugar!) Serve slices with remaining whipped topping. The instructions may be a tad confusing. Into the remaining cream cheese mixture, beat the pumpkin, 1 teaspoon of cinnamon, and the nutmeg. Next carefully spoon pumpkin custard into each pie. Very good! I had this recipe before (from another source) and it got lost, so glad it was here to be found! I also put it on the bottom of the crust than store it in the freezer for about 10 mins. This is a great recipe - a much lighter version of a pumpkin pie. Congrats! Meanwhile, the buttery, flaky crust ties everything together. 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