Double-Layer Pumpkin Pie Recipe

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This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. —Donna Freund, Dubuque, Iowa
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 1 cup cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Nutritional Facts

1 slice equals 369 calories, 16 g fat (10 g saturated fat), 20 mg cholesterol, 522 mg sodium, 51 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust.
  2. In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves.
  3. Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting. Yield: 6-8 servings.
Originally published as Double-Layer Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p90

Nutritional Facts

1 slice equals 369 calories, 16 g fat (10 g saturated fat), 20 mg cholesterol, 522 mg sodium, 51 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Double-Layer Pumpkin Pie

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   (2)
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MY REVIEW
Reviewed Nov. 21, 2012

Most requested at Thanksgiving!

MY REVIEW
Reviewed Oct. 5, 2009

had to use an electric beater to mix the pudding and pumkin together, it was really lumpy. i also replaced the frozen whipped topping with whipped cream. it was good and i will make again

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