Double Layer Pumpkin Pie Recipe - Allrecipes.com
Double Layer Pumpkin Pie Recipe
  • READY IN 4+ hrs

Double Layer Pumpkin Pie

Recipe by  

"Rich and creamy."

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Ingredients Edit and Save

Original recipe makes 1 -9-inch pie Change Servings
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  • PREP

    20 mins
  • READY IN

    4 hrs 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

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 MENTIONED IN OTHER REVIEWS.

 
Most Helpful Critical Review
Nov 13, 2003

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 sure what I did wrong, but my bottom layer never set...so they both just kind of smushed together. I definitely don't discourage anyone from trying this...quite the contrary...this recipe has received many good reviews!! I'm sure I messed up somewhere along the way, but good luck to the rest of you.

 
Dec 10, 2007

{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 three spices (cinnamon, ginger and cloves on hand) and the solid pumpkin...I use instead PUMPKIN PIE MIX and am done faster to boot! I was out of the size of pudding this recipe calls for and only had the larger vanilla pudding size (I think it's the six cup version...I used the whole version of that, and it turned out fabulous!!! This pie is so rich and creamy. YOU'LL LOVE IT!!!} I had this recipe before (from another source) and it got lost, so glad it was here to be found! This recipe is so user friendly...a no-bake pie..what could be easier! The flavors are so rich and distinct. Cheesecake meets pumpkin and they hit it off wonderfully. IF you like the layers to be very defined, I recommend putting the cream cheese layered part in the refridge right away and while you mix the pumpkin/top layer. This pie has even won over some in our family that weren't pumpkin pie fans to begin with! Yep, it's that yummy! Enjoy and Happy Thanksgiving to YOU! :)

 
Dec 20, 2003

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, but they should specify to mix with the 1 tbl milk. When the pumpkin layer is mixed with the pudding mix, then the full cup of milk is added. Perhaps this is why some people had trouble with this layer being runny??

 
Nov 22, 2006

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 evaporated milk. 2. With the pudding/pumpkin, use 1 cup CHILLED evaporated milk in place of plain milk. 3. After pouring the cream cheese/whipped topping mixture into the crust, put in freezer while you make the pumpkin topping. 4. Thaw the whipped topping before using by putting in refrig overnight. This helps keep it firm without it being runny as can happen when thawing in a microwave.

 
Oct 23, 2008

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 use a little more cream cheese to help thicken the bottom. I also put it on the bottom of the crust than store it in the freezer for about 10 mins. I don't use a cup of milk for the pumpkin layer. I only use about 3/4 of a cup because I find that it makes it runny. I do use a mixer to blend it till it is thicker, than I place the mixture in the fridge for about 10 mins. Than place the pumpkin on the top. The longer you chill it the better it is in holding its form.

 
Nov 26, 2004

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 in the freezer after you've put the cream cheese in the pie crust so it hardens and it's easier to put the pumpkin on.

 
Nov 05, 2003

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.

 

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Nutrition

  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 51.2 g
  • 17%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 690 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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