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    You are in: Home / Recipes / Layered Pumpkin Cheesecake Pie Recipe
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    Layered Pumpkin Cheesecake Pie

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Stephsfanny's Note:

    This is a "left-overs" recipe, using the remaining pumpkin pie filling that just won't fit in the standard pie shells. Instead of tossing it out, make this deliciously sweet layered pie!

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Combine prepared, uncooked pumpkin pie filling, pudding mix, and milk in a saucepan over medium heat.
    2. 2
      Stir constantly, until pumpkin mixture begins to bubble. Continue stirring and cook for 2 minutes. Remove from heat to cool.
    3. 3
      Beat together 1 cup of whipped cream, cream cheese, powdered sugar, and vanilla extract, until smooth.
    4. 4
      Spread the cream cheese mixture in bottom of graham cracker crust.
    5. 5
      Spread COOLED pumpkin mixture over cream cheese mixture.
    6. 6
      Spread remaining cup of whipped cream over the top of the pumpkin mixture.
    7. 7
      Refrigerate for several hours.

    Ratings & Reviews:

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    Nutritional Facts for Layered Pumpkin Cheesecake Pie

    Serving Size: 1 (176 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 466.7
     
    Calories from Fat 190
    40%
    Total Fat 21.1 g
    32%
    Saturated Fat 10.1 g
    50%
    Cholesterol 43.6 mg
    14%
    Sodium 597.0 mg
    24%
    Total Carbohydrate 66.8 g
    22%
    Dietary Fiber 6.0 g
    24%
    Sugars 38.9 g
    155%
    Protein 4.8 g
    9%

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