It's no secret in my family that Pumpkin Pie is my absolute favorite. It is so good! I look forward to this time of year because it means pumpkin pie is coming! I'm usually very traditional when it comes to pumpkin pie, but I also am never shy when it comes to adding a whipped topping. I error on the side of "would you like pie with that cream?" That's why this double layer pumpkin pie was an instant hit. It has the delicious flavor of traditional pumpkin pie, but also a fun twist of a cream cheese whipped topping.
Everyone will love this new and improved pumpkin pie. Oh and did I mention...it's sooooo easy!
Quick and Easy
This pie is so easy to make. Pumpkin pie is so delicious and best of all it's easy to assemble. The hard part is being patient enough to let it cool and set!
The whipped topping is fun and easy to put together as well. Once cooled and set, you simply spread over the top of the pie and refrigerate until ready to serve. It adds a delicious layer to a basic homemade pumpkin pie that you didn't realize you were missing!
In a huge time crunch but want a delicious and fun pie? Buy your favorite store bought pumpkin pie and follow the directions for the creamy topping! It will enhance any store bought pie to another level of baking delciousness!
How to make Double Layer Pumpkin Pie
Let's make Double Layer Pumpkin Pie.
Start with your favorite single pie crust recipe or store bought, uncooked crust. Form the dough in a 9 inch pie pan.
Using pumpkin puree, make a basic homemade pumpkin pie and cook for about 1 hour. Set aside and let cool and set.
While cooling, whip whipping cream in a medium sized bowl until stiff peaks form. Set aside.
In a large bowl add softened cream cheese and beat with beaters until smooth. Add in pumpkin puree, pumpkin pie spice, powder sugar, and vanilla. Mix all together until smooth.
Gently fold in the whipped cream with the pumpkin puree, cream cheese mixture.
Spread the cream cheese mixture on top of the set and cooled pumpkin pie.
Refrigerate the pie for 30 minutes to an hour to let the whipped topping set.
Tips and Tricks
Make sure you think ahead and soften the cream cheese! Otherwise the creamy mixture will be lumpy.
You can serve and eat this pie right after spreading the pumpkin cream cheese topping but the pie will have a better texture and blend if you refrigerate for at least 30 minutes.
Can I Freeze This Double Layer Pumpkin Pie?
Absolutely! Just like freezing a standard homemade pumpkin pie, this pumpkin pie freezes very well. Make sure to serve shortly after thawing so the whipped topping doesn't loose it's form. This is a great way to make your pie ahead of time but have it ready to serve when the big day arrives to eat it!
Other Delicious Pies
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PrintDouble Layer Pumpkin Pie
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Double Layer Pumpkin Pie is your favorite homemade pie with the extra delicious taste of cream cheese, pumpkin spice, and whipped topping. A pumpkin silk pie that's sure to become an instant family favorite.
Ingredients
Pumpkin Pie
- 1 single pie crust in a 9 inch pie pan, your favorite recipe or store bought
- 1, 15 ounce can pumpkin pie puree
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
- 1 can, 12 ounces, evaporated milk
Whipped Cream Cheese Pumpkin Topping
- 1 cup whipping cream
- 4 ounces cream cheese, softened
- ½ cup pumpkin puree
- ½ cup powder sugar
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
Instructions
Pumpkin Pie
- Preheat the oven to 425
- Form pie crust in a 9 inch pie pan.
- Mix together pumpkin puree, sugar, cinnamon, pumpkin pie spice, salt, and eggs. Mix until smooth.
- Add in evaporated milk and mix well.
- Pour pumpkin mixture into pie crust and cook at 425 for 15 minutes.
- Reduce heat to 350 and cook for 40-50 or until a toothpick comes out clean in the center.
- Remove from oven and let set and cool.
Whipped Cream Cheese Pumpkin Topping
- While pumpkin pie is cooling, whip whipping cream in a medium sized bowl until stiff peaks form. Set aside.
- In a large bowl, add softened cream cheese and beat with beaters until smooth. Add in pumpkin puree, pumpkin pie spice, powder sugar, and vanilla. Mix all together until smooth.
- Gently fold in the whipped cream with the pumpkin puree, cream cheese mixture. Set aside and refrigerate until pumpkin pie is fully cooled and set.
- Spread the cream cheese mixture on top of the set and cooled pumpkin pie.
- Refrigerate the pie for at least 30 minutes to an hour to let the whipped topping set.
Notes
- In a time crunch?! Turn a store bought pumpkin pie into something to talk about. Add the creamy whipped topping to any store bought pumpkin pie for a delicious quick and easy Double Layer Pumpkin Pie.
- Make sure you think ahead and soften the cream cheese! Otherwise the creamy mixture will be lumpy.
- You can serve and eat this pie right after spreading the pumpkin cream cheese topping but the pie will have a better texture and blend if you refrigerate for at least 30 minutes.
- Just like freezing a standard homemade pumpkin pie, this pumpkin pie freezes very well. Make sure to serve shortly after thawing so the whipped topping doesn't loose it's form. This is a great way to make your pie ahead of time but have it ready to serve when the big day arrives to eat it!
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: double layer pumpkin pie, pumpkin pie with cream cheese layer, pumpkin pie with silk top, silk top pumpkin pie, pumpkin pie from scratch, homemade pumpkin pie, thanksgiving pie, holiday pie, easy pie, fast pie,
JC
I don't like normal pumpkin pie very much, but I really liked this one. The mousse topping was delicious.
★★★★★
Jed
Wow this took pumpkin pie to the next level!
★★★★★
Cynthia | What A Girl Eats
I love this recipe! I reminds me of my aunt's pumpkin chiffon pie recipe. The two layers are fab! Thanks!
★★★★★