KRAFT NO BAKE PUMPKIN PIE RECIPES

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TURTLE PUMPKIN PIE (FROM KRAFT) RECIPE - FOOD.COM



Turtle Pumpkin Pie (From Kraft) Recipe - Food.com image

Make and share this Turtle Pumpkin Pie (From Kraft) recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 9

1/4 cup plus 2 tbsp. caramel ice cream topping, divided
1 honey maid graham cracker pie crust (6 oz.)
1/2 cup plus 2 tbsp. chopped Planters pecans, divided
2 (3 1/2 ounce) packages Jello Instant Vanilla Pudding Mix
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (8 ounce) container Cool Whip Topping, thawed, divided

Steps:

  • POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
  • BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  • REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Nutrition Facts : Calories 349.7, FatContent 19.1, SaturatedFatContent 7.5, CholesterolContent 34.8, SodiumContent 522.8, CarbohydrateContent 43.6, FiberContent 1.8, SugarContent 28.1, ProteinContent 3.1

NO BAKE TRIPLE LAYER PUMPKIN PIE - ART AND THE KITCHEN



No Bake Triple Layer Pumpkin Pie - Art and the Kitchen image

A no bake version with a delicious cheese cake layer, topped with a pudding pumpkin layer, then a final layer of whipped cream.

Provided by Laureen King

Categories     Dessert

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 10

1 pkg (8oz) Philadelphia Cream Cheese softened
1 cup (plus 2 tbsp) half and half cream (cold)
2 tbsp sugar
5 cups Cool Whip topping (thawed)
1 Graham Cracker Pie Crust (shortbread or gingersnap is also great)
2 pkgs Jell-O Vanilla Flavor Instant Pudding (4-serving size)
1 can (16oz) pure pumpkin (I use E.D. Smith Brand (some brands are too runny))
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Steps:

  • Mix cream cheese, sugar and 2 tbsp half and half cream with wire whisk until smooth and NO lumps.
  • Gently fold in 3 cups Cool Whip Topping. (make sure fully combined)
  • Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
  • Pour 1 cup half and half cream into large mixing bowl, add both pkgs of vanilla pudding mix.
  • Beat with wire whisk until blended 1 minute. (do not use mixer or it will get too thick and lumpy)
  • Let stand 3 minutes.
  • Stir in pumpkin and spices into pudding and mix well.
  • Spread over cream cheese layer. (do this by adding dollops over pie, then spread carefully and evenly over pie, so layers don't mix together).
  • Top with 2 cups Cool Whip topping.
  • Refrigerate at least 3-4 hours prior to serving.

Nutrition Facts : Calories 319 kcal, CarbohydrateContent 52 g, ProteinContent 3 g, FatContent 11 g, SaturatedFatContent 5 g, CholesterolContent 19 mg, SodiumContent 299 mg, FiberContent 1 g, SugarContent 33 g, ServingSize 1 serving

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