Best 10 Double Layer Pumpkin Pie Recipes

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If you're looking for a delicious and festive dessert to enjoy this fall, look no further than double layer pumpkin pie. This classic pie is made with two layers of creamy, pumpkin filling, sandwiched between a flaky crust. It's the perfect treat to serve at Thanksgiving, Christmas, or any other special occasion.

Let's cook with our recipes!

DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

Rich and creamy.

Provided by Joyce

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • 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.
  • 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.
  • Refrigerate 4 hours, or until set.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g

DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. -Donna Freund, Dubuque, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

4 ounces cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 20mg cholesterol, Sodium 522mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE



Double Layer Chocolate Pumpkin Mousse Pie image

A delicious, decadent combination!! The flavor of pumpkin pie is always a hit, but this no-bake pumpkin pie shares the spotlight with another favorite flavor, rich and decadent chocolate!!

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups chocolate cookie crumbs
1 1/2 cups butter, melted
8 ounces bittersweet chocolate, chopped
2 tablespoons butter, softened
1 cup 35% cream
1 (250 g) package cream cheese, softened
1/2 cup light brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon clove
1 cup 35% cream
whipped cream (to garnish)
freshly grated nutmeg

Steps:

  • CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
  • CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
  • PLace in refrigerator for about 1 hour or until set.
  • PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
  • Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
  • Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
  • MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

Nutrition Facts : Calories 881.7, Fat 78.9, SaturatedFat 48.1, Cholesterol 229.6, Sodium 529.3, Carbohydrate 42.2, Fiber 0.3, Sugar 13.7, Protein 6.6

DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

I really like the contrast of this pie. The two layers are delicious together. Its yummy.

Provided by Zelda Hopkins

Categories     Pies

Time 15m

Number Of Ingredients 11

4 oz cream cheese, room temperature
1 Tbsp milk
1 Tbsp sugar
1 1/2 c cool whip, thawed
1 pkg graham cracker pie crust
1 c cold milk
2 box vanilla instant pudding
16 oz pumpkin, canned or cooked
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/4 tsp clove, ground

Steps:

  • 1. Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip and spread on bottom of crust. Pour 1 cup of milk into a bowl. Add pudding mixes. Beat with a wire whisk for 1 minute. Mixture will be thick. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese mixture. Refrigerate 4 hours or until set.

NO BAKE SENSATIONAL DOUBLE LAYER PUMPKIN PIE



No Bake Sensational Double Layer Pumpkin Pie image

I have made this Pie every year at Thanksgiving and Christmas for over 25 years. It is requested by my family. its fun to make, a little time consuming but worth it.one year I didn't have vanilla pudding so I used butterscotch instant pudding it was really good. Enjoy!

Provided by Erlene Martin

Categories     Pies

Time 1h

Number Of Ingredients 11

4 oz cream cheese, softened
1 Tbsp milk or half and half
1 Tbsp sugar
1 1/2 c thawed cool whip whipped topping
1 ready-crust graham cracker pie crust
1 c cold milk or half anf half
2 pkg (4 serving size) vanilla instant pudding
1 can(s) (15 oz) solid pumpkin (not pumpkin pie mix)
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp ground cloves

Steps:

  • 1. Mix cream cheese,1 Tblsp.milk and sugar in large bowl mix with wire wisk until smooth.Gently stir in whipped topping.Spread on pie crust.
  • 2. Pour 1 cup milk into bowl,add pudding mixes,beat with wire wisk until blended 1 to 2 minutes(mixture will be thick)
  • 3. stir in pumpkin and spices using wire wisk,mix well.Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and chopped walnuts if desired.

DOUBLE LAYER PUMPKIN PIE



DOUBLE LAYER PUMPKIN PIE image

Categories     Fruit     Dessert     No-Cook     Thanksgiving

Number Of Ingredients 9

3 oz pkg cream cheese softened
1 cup plus 1 tbs cold half and half
1 tbs sugar
1 and 1/2 cups thawed cool whip
6 oz keebler ready graham cracker crust
2 pkgs(4 serving size) Jello instant vanilla pudding mix
1 16 oz can pumkin puree
1 tsp cinnamon
1/2 tsp ground ginger

Steps:

  • In kitchen Aid Mixer using wire whip attachment mix together the cream cheese 1 tbs half and half and sugar beat until combined and smooth. Gently fold in cool whip. Spread on the bottom of the graham cracker crust. Pour 1 cup half and half into mixing bowl.Add pudding mix. beat until well blended. 1-2 minutes. Let stand 3 minutes. Stir in the pumpkin and spices into the pudding mixture. Mix well. Spread over cream cheese layer just to the top crust edge. (Note) If you have to much pumpkin/pudding mixture just discard extra Place in fridge at least 3 hours. To serve: Slice and garnish with cool whip and toasted walnuts.

DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

This is my FAVORITE desert recipe of all time! I found this recipe on an evaporated milk label years ago. It's become my tradition for Thanksgiving and Christmas. Enjoy!

Provided by Deanna Ormsby

Categories     Pies

Time 10m

Number Of Ingredients 12

1 8 in prepared graham cracker pie crust
1 Tbsp evaporated milk, chilled
1 1/2 c frozen whipped topping, thawed
2 pkg vanilla instant pudding & pie filling (3.4 oz ea)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
4 oz cream cheese, softened
1 Tbsp granulated sugar
1 c evaporated milk
1 can(s) 100% pure pumpkin (15 oz can)
whipped topping (optional)

Steps:

  • 1. COMBINE cream cheese, 1 Tbsp evaporated milk & sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
  • 2. POUR 1 cup evaporated milk into bowl, add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin & spices with wire whisk until well mixed. Spread over cream cheese layer.
  • 3. REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping if desired.

NO BAKE DOUBLE LAYER PUMPKIN PIE



NO BAKE DOUBLE LAYER PUMPKIN PIE image

Categories     Dairy     Thanksgiving

Yield 10 servings

Number Of Ingredients 11

4 oz. Cream cheese softened
1 Tbs. milk
1 Tbs. sugar
1 tub (8oz) whipped topping
1 graham pie crust (6oz)
1 cup milk
1 can pumpkin (15oz)
2 pkgs (4 serving size ea) vanilla flavored instant pudding and pie filling
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Steps:

  • Mix cream cheese, 1 Tbsp milk and the sugar in large bowl with wire wisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire wisk until well blended, about 2 min.(Mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped toppingg just before serving. Store in refrigerator.

DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

My family dosn't really like the standard pumpkin pie, too strong.But this recipe I have been making over the 20 yrs or longer for my family. I have to make ever holiday.It is good.

Provided by Mary Bilderback

Categories     Pies

Time 2h

Number Of Ingredients 11

1 8 oz cream cheese
2 Tbsp milk
2 Tbsp sugar
1 8 oz container of cool whip
1 c cold milk
2 pkg vanilla instant pudding
1 can(s) 16oz libby's pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 pkg graham cracker pie crust

Steps:

  • 1. Mix cream cheese,2 tbsp of milk and sugar until smooth. Then add the tub of cool whip,gently. spread on the bottom of 2 graham cracker crust pie shells.
  • 2. Pour the cup of milk,and add pudding mixes and beat for 1 minute,it will be thick.Stir in pumpkin and spices until it is well mixed, and spread over the cream cheese mixture.
  • 3. Refrigerate for 4 hrs,and top with cool whip and serve.

DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

Number Of Ingredients 9

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups non-dairy frozen whipped topping, thawed
1 Keebler® Ready Crust® graham cracker pie crust
3/4 cup cold milk
2 (3 1/2-ounce) packages instant vanilla pudding & pie filling (4-serving size)
2 teaspoons pumpkin pie spice *
1 (15-ounce) can pumpkin

Steps:

  • 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.*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make it yourself by roasting and mashing a pumpkin, or you can buy it canned.
  • Don't overmix the batter. Overmixing will make the pie tough.
  • Bake the pie until the center is set. The pie is done when a toothpick inserted into the center comes out clean.
  • Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.
  • Serve the pie with whipped cream or ice cream. This will add a delicious and creamy touch.

Conclusion:

This double-layer pumpkin pie is a delicious and festive dessert that is perfect for Thanksgiving or any other special occasion. With its creamy pumpkin filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So what are you waiting for? Get baking!

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