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Double Layer Pumpkin Pie Recipe

Double Layer Pumpkin Pie Recipe
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5.2 from 16 reviews

Indulge in the deliciousness of this Double Layer Pumpkin Pie that features a creamy pumpkin filling and a luscious whipped cream cheese topping.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Homemade Pumpkin Pie

  • 1 single pie crust in a 9 inch pie pan (your favorite recipe or store-bought)
  • 1 can pumpkin puree (15 ounces)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 large eggs
  • 1 can sweetened condensed milk (12 ounces)

Whipped Cream Cheese Pumpkin Topping

  • 1 cup heavy whipping cream
  • 4 ounces cream cheese, softened
  • ½ cup pumpkin puree
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice

Instructions

  1. Pumpkin Pie – Preheat the oven to 425°F. Form pie crust in a 9-inch pie pan. Mix together pumpkin puree, cinnamon, pumpkin pie spice, salt, and eggs until smooth. Add sweetened condensed milk and mix well. Pour pumpkin mixture into pie crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 40-50 minutes or until a toothpick comes out clean. Let cool.
  2. Whipped Cream Cheese Pumpkin Topping – Whip whipping cream until stiff. In a bowl, beat softened cream cheese until smooth. Add pumpkin puree, pumpkin pie spice, powdered sugar, and vanilla. Mix until smooth. Gently fold in whipped cream. Spread mixture on cooled pie. Refrigerate for 30-60 minutes.

Notes

  • Enhance a store-bought pumpkin pie with the whipped topping.
  • Soften cream cheese for best results.
  • Freezes well in an airtight container for 1-2 months.

Nutrition

Find it online: https://cookingwithsarah.com/double-layer-pumpkin-pie-recipe/