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–+ servings
Slice of double layer pumpkin pie.

Double Layer Pumpkin Pie

Andrea
Learn how to make this easy Double Layer Pumpkin Pie with pumpkin spice, and cream cheese. This creamy topper is perfect for homemade or store bought pies and the topper resembles a no-bake cheesecake.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories/serving 259 kcal

Equipment

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 12 ounces, sweetened condensed milk

Or Use a Store Bought Pie

Whipped Cream Cheese Pumpkin Topping

  • 1 cup heavy whipping cream
  • 4 ounces cream cheese softened
  • ½ cup pumpkin puree
  • ½ cup powder sugar
  • 1 teaspoon vanilla extract
  • 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, cinnamon, pumpkin pie spice, salt, and eggs. Mix until smooth. Add in sweetened condensed 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.
    Classic Pumpkin pie before the whipped topping is on.

Whipped Cream Cheese Pumpkin Topping

  • While pumpkin pie is  cooling, whip whipping cream in a medium sized bowl until stiff peaks form. Set aside.
    Heavy whipping cream whipped until stiff peaks form.
  • In a large bowl, add softened cream cheese and beat with beaters until smooth. Add in pumpkin puree, pumpkin pie spice, powdered 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.
    Whipping cream and pumpkin cream cheese mixture mixed together.
  • 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.
    Spreading the cream cheese mixture onto the pumpkin pie.

Video

Notes

  1. Use a store bought pumpkin pie and make the whipped topping to enhance the pie and make it a double layer pie. 
  2. Be sure to softened the cream cheese for best results. 
  3. This pie freezes well. Freeze in an air tight container for 1-2 months. Thaw or eat frozen when ready to eat. 

Nutrition

Serving: 1sliceCalories: 259kcalCarbohydrates: 27gProtein: 7gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 76mgSodium: 360mgPotassium: 255mgFiber: 3gSugar: 5gVitamin A: 11713IUVitamin C: 3mgCalcium: 101mgIron: 2mg
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