"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Double Layer Pumpkin Pie Recipe

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This recipe for Double Layer Pumpkin Pie, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Hauck
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 prepared 8-inch (6 oz.) graham cracker pie crust
4 oz. cream cheese, softened
1 tablespoon Evaporated Milk, chilled
1 tablespoon granulated sugar
1 1/2 cups frozen whipped topping, thawed
1 cup Evaporated Milk, chilled
2 pkgs. (3.4 oz. each) vanilla instant pudding & pie filling mix
1 can (15 oz.) 100% Pure Pumpkin
2 teaspoons pumpkin pie spice *
Whipped topping (optional)

Directions:
Directions:
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.
*Chill the layers separately and then layer it. Try one package butterscotch.

Number Of Servings:
Number Of Servings:
8 slices or more?
Preparation Time:
Preparation Time:
15 mins prep, 4hrs refrigeration
Personal Notes:
Personal Notes:
Everyone loves this! Pumpkin pie is my favorite and I made a regular one at the same time; but after eating this regular pie just seems boring! This got devoured before 2 pieces of the regular were gone.

 

 

 

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