Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

In this recipe:

based on 104 reviews
This Looks YUMMY!
38
10 min.
prep
250 min.
total
8 servings

Double Layer Pumpkin Pie is beautiful and delicious! You will get double the flavor and color too.

Ingredients

  • 1 prepared 8-inch (6 oz.) graham cracker pie crust
  • 4 oz. cream cheese, softened
  • 1 tablespoon NESTLÉ® CARNATION® Evaporated Milk, chilled
  • 1 tablespoon granulated sugar
  • 1 1/2 cups frozen whipped topping, thawed
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk, chilled
  • 2 pkgs. (3.4 oz. each) vanilla instant pudding & pie filling mix
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2 teaspoons pumpkin pie spice *
  • Whipped topping (optional)
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COMBINE cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

POUR 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.


REFRIGERATE
for 4 hours or until set. Garnish with additional whipped topping, if desired.

* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.

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take out the cream cheese and make it cool for less than 1 hour

- Isaiah Dugal from Farmington, MO

The Best!

This pie is the best and everybody who tastes it falls in love with it and asks for the recipe. I make this pie every Thanksgiving and Christmas. It has become a family favored tradition now.

- Michelle Abraham from New Orleans, LA

Pie Crust Size

I have many requests to make this pie for Thanksgiving every year. I find this very easy to make but I use a 9 oz. pie crust instead of 6 oz. and find that the filling fits better and not overflowing like it does in the 6 oz..

- Brandy Ferreira from Fall River, MA

this hit a homerun

I don't care for pumpkin pie so when I came upon this recipe I thought what the heck. It's easy to make and if my 80+ year you ng Father likes it. it must be good!! Thanks you sharing it!!!

- Kathy Goode from Delaware

great!

I'm not a huge pumpkin pie lover-so I was very surprised when I was asking for seconds of this delicious version. The bottom layer adds a perfect taste combination to the pumpkin and really made this pie wonderful. I'm making it again today for a dinner party.I highly recommend this pie!!!

- angela pacl from lincoln, NE

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 350
  • Calories from Fat: 140
  • Total Fat: 16g (24% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 550mg (23% of DV)
  • Carbohydrates: 48g (16% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 39g
  • Protein: 5g
  • Vitamin A: 140% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

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

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