Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

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Joanne Ferguson


This is very good and easy to make.


★★★★★ 1 vote


  • 1
    graham cracker pie crust
  • 4 oz
    cream cheese
  • 1 Tbsp
    evaporated milk, chilled
  • 1 Tbsp
  • 1 1/2 c
    frozen whipped topping, thawed
  • 1 c
    evaporated milk, chilled
  • 2 pkg
    (3.4 oz.) vanilla instant pudding and pie filling
  • 1 can(s)
    (15 oz) pumpkin
  • 2 tsp
    pumpkin pie spice
  • ·
    whipped topping

How to Make Double Layer Pumpkin Pie


  1. Combine Cream Cheese,1 Tbs. evaporated milk and sugar in large bowl w/wire wisk til smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
  2. Pour 1 cup evaporated milk in bowl, add pudding mixes. Beat w/wire wisk for 1 minute(mixture will be thick)stir in pumpkin and pumpkin pie spice w/wisk until well mixed. Spread over cream cheese layer.
  3. Refrigerate for 4 hours or until set
  4. Substitute for pumkin pie spice: 1 tsp.cinnamon, 1/2 tsp. ground ginger,1/4 tsp. cloves.

Printable Recipe Card

About Double Layer Pumpkin Pie

Course/Dish: Pies

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