Best 6 No Bake Double Layer Pumpkin Pie Recipes
Indulge in the delectable symphony of flavors and textures with our no-bake double-layer pumpkin pie. This autumnal masterpiece features a creamy pumpkin filling nestled between two layers of graham cracker crust, creating a delightful harmony of flavors. The pie is further accentuated by a luscious whipped cream topping, adding a touch of lightness and sweetness. This recipe offers a delightful twist on the classic pumpkin pie, making it perfect for those seeking a no-bake alternative. Additionally, the recipe includes two variations to cater to different preferences: a traditional double-layer pumpkin pie and a gluten-free version for those with dietary restrictions. Get ready to embark on a culinary journey that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
NO BAKE PUMPKIN PIE I
This is a delicious no bake pie with a graham cracker crust.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
- Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 50.9 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 525.8 mg, Sugar 40 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
NO BAKE DOUBLE LAYER PUMPKIN PIE
A delicious fall pie recipe with two amazing layers!
Provided by RecipeGirl.com (adapted barely from Kraft)
Categories Dessert
Time 4h20m
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the graham cracker crumbs, butter and sugar. Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate. Place the crust-lined pan in the refrigerator or freezer until the crust is very firm.
- In a large bowl, whisk together the cream cheese milk and sugar until smooth (you can also use an electric hand mixer for this). Gently stir in 1½ cups Cool Whip. Spread the cream cheese layer evenly on the bottom of the prepared crust.
- In a second bowl, whisk together the pumpkin, pudding mixes, milk and spices. Whisk until well blended (the mixture will be thick). Spread the pumpkin layer over the cream cheese layer.
- Refrigerate for 4 hours, or until well-set. Serve slices topped with more Cool Whip. Garnish with a sprinkle of cinnamon, if desired.
Nutrition Facts : ServingSize 1 slice, Calories 424 kcal, Carbohydrate 56 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 55 mg, Sodium 341 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 7 g
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
EASY DOUBLE LAYER PUMPKIN PIE RECIPE
This no-bake Easy Double Layer Pumpkin Pie Recipe is so easy to throw together and is the perfect holiday dessert!
Provided by Kendra Murdock
Categories Dessert
Time 4h22m
Number Of Ingredients 12
Steps:
- Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
- Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
- Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
- Gently fold in Cool Whip.
- Spread cream layer on the bottom of the cooled pie crust.
- Pour remaining 1 cup evaporated milk into bowl.
- Add dry pudding mixes (do not prepare pudding as directed on box - just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
- Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
- Refrigerate for 4 hours or until set. If desired, top with whipped cream.
Nutrition Facts : Calories 363 kcal, Carbohydrate 53 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 392 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
Tips:
- Make sure all your ingredients are cold before you start. This will help the pie set properly and prevent the crust from becoming too soft.
- Use a food processor or blender to grind the graham crackers into fine crumbs. This will help the crust hold together better.
- Press the crust mixture firmly into the pie plate. This will help prevent the crust from cracking.
- Chill the crust for at least 30 minutes before filling it. This will help the crust set and prevent the filling from making it soggy.
- Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices added to it, which can make the pie too sweet.
- Beat the cream cheese and sugar together until smooth and creamy. This will help the filling be light and fluffy.
- Fold the whipped cream into the pumpkin mixture gently. This will help prevent the filling from deflating.
- Chill the pie for at least 4 hours before serving. This will help the pie set and the flavors to develop.
Conclusion:
This no-bake double-layer pumpkin pie is the perfect fall dessert. It's easy to make, delicious, and sure to be a hit with everyone who tries it. The graham cracker crust is the perfect base for the creamy pumpkin filling, and the whipped cream topping adds a touch of sweetness and lightness. With its rich, pumpkiny flavor and creamy texture, this pie is sure to be a favorite for years to come.
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