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double layer pumpkin pie

(1 rating)
i_love_icecream avatar
Recipe by
Deanna Ormsby
@i_love_icecream
Phoenix, AZ

This is my FAVORITE desert recipe of all time! I found this recipe on an evaporated milk label years ago. It's become my tradition for Thanksgiving and Christmas. Enjoy!

(1 rating)
yield 8 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For double layer pumpkin pie

  • 1
    8 in prepared graham cracker pie crust
  • 1 Tbsp
    evaporated milk, chilled
  • 1 1/2 c
    frozen whipped topping, thawed
  • 2 pkg
    vanilla instant pudding & pie filling (3.4 oz ea)
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 4 oz
    cream cheese, softened
  • 1 Tbsp
    granulated sugar
  • 1 c
    evaporated milk
  • 1 can
    100% pure pumpkin (15 oz can)
  • whipped topping (optional)

How To Make double layer pumpkin pie

  • 1
    COMBINE cream cheese, 1 Tbsp evaporated milk & sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.
  • 2
    POUR 1 cup evaporated milk into bowl, add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin & spices with wire whisk until well mixed. Spread over cream cheese layer.
  • 3
    REFRIGERATE for 4 hours or until set. Garnish with additional whipped topping if desired.
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