Double-Layer Pumpkin Pie

Double-Layer Pumpkin Pie

36

"When you cut into this pumpkin pie, it reveals a secret fluffy white layer beneath the delicious pumpkin pudding layer. It's like having the whipped cream on the bottom instead of the top!"

Ingredients

{{adjustedServings}} servings
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

On Sale

What's on sale near you.

Directions

  1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
  2. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
  3. Refrigerate at least 4 hours or until set.
  4. Garnish as desired. Store in refrigerator. Top with remaining whipped topping just before serving.
Tips & Tricks

Footnotes

  • *NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

36
  1. 48 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Easier and tastier than pumpkin pie!! I always use only 3/4 cups of 1/2 & 1/2 for the 1 cup of milk. Otherwise it does not set up as well. 1/2 & 1/2 makes it richer and silkier. You can also ...

Pretty dessert but proportions for cream cheese layer make too much and the pumpkin pie spice had a very heavy clove taste. If I use this recipe again I will just use cinnamon, ginger and nutmeg...

This recipe has been a Thanksgiving tradition in my family for years now. My husband jokes that he knew he was going to marry me the first time he tasted my pumpkin pie. :) The cool whip and j...