Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

228

"Rich and creamy."
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Ingredients

4 h 20 m servings 356 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Refrigerate 4 hours, or until set.

Reviews

228
  1. 312 Ratings

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Most helpful positive review

CHILL THE CRUST BEFORE ADDING THE FIRST LAYER.AFTER YOU HAVE ADDED THE FIRST LAYER, CHILL AGAIN BEFORE ADDING THE SECOND. THIS HELPS THE PIE TO SET AND WILL HELP AVOID MIXING OF THE LAYERS AS ME...

Most helpful critical review

I have come across this recipe many times and decided to give it a try. I love pumpkin pie the old fashioned way and was dissapointed when my "double layer" attempt backfired on me. I'm not su...

CHILL THE CRUST BEFORE ADDING THE FIRST LAYER.AFTER YOU HAVE ADDED THE FIRST LAYER, CHILL AGAIN BEFORE ADDING THE SECOND. THIS HELPS THE PIE TO SET AND WILL HELP AVOID MIXING OF THE LAYERS AS ME...

{12/2007:An update to my review: I have simplified this for me (and hopefully you!) I use half and half for the 1T and 1 Cup (instead of milk) AND, here's the kicker ...instead of having the thr...

This is a great recipe - a much lighter version of a pumpkin pie. The instructions may be a tad confusing. The instructions for the 1st layer just say to mix the cream cheese with the milk, b...

Overall a great recipe. I've found the following tweaks help it to set-up more firmly, more quickly. This solved any runniness for me. 1. To the cream cheese/whipped topping add 1 TBS chilled ...

this is my all time favorite. My husband hates pumpkin pie, but will only eat this pie I make for him. I've been making this pie for any occasion for the past 2 years and it never gets old. I do...

Very good! This is also a going to be a permanent fixture at the holidays! The cream cheese layer was light and fluffy, and the pumpkin was delish. If you're in a hurry, I reccomend popping it i...

I really love this and have lots of requests for it. The only thing I do different is substitute half and half for the milk. It really makes a difference.

I have come across this recipe many times and decided to give it a try. I love pumpkin pie the old fashioned way and was dissapointed when my "double layer" attempt backfired on me. I'm not su...

Very good! I didn't use a crust at all because my husband, son and my mother are all diabetic. I just prepared the first layer as directed using low fat ingredients and spread it in a dish. For ...