Double Layer Pumpkin Pie

1
Deanna Ormsby

By
@1loveicecream

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • 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)

How to Make Double Layer Pumpkin Pie

Step-by-Step

  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.

Printable Recipe Card

About Double Layer Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy




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