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Double Layer Pumpkin Pie

We have a recipe book that my SIL made for us with a whole bunch of family recipes. One of the recipes is called, “Cade’s Favorite Double Layer Pumpkin Pie“. Obviously I had no choice, but to make it. Cade says he doesn’t remember there being separate layers, so next time I’m just going to mix the two layers together. We sprinkled a little cinnamon sugar all over the pie just because. I love a good pie, and I love that this one is so creamy. Plus, it’s a graham cracker crust, which I also love.

Can You Freeze Pie Dough?

You can make pie dough and freeze it to use later.

You can form in into a ball and place it in a freezer bag.

Or you can roll it out and place it in a pie dish, cover well with plastic and foil and freeze.

Pie dough should be thawed completely before baking.

Why Does Pie Crust Shrink?

Higher temperatures can make pie dough shrink.

If you are pre-baking a pie crust, lower and slower will help keep shrinkage at a minimum.

Be sure to poke holes in the bottom of any pre-baked pie crust before baking.

Probably the main reason that pie crusts shrink is because the dough is not given adequate time to “rest”. 

You should place the pie dough in the refrigerator and let it rest for about 30 minutes.

After rolling the dough, let it rest again for about 5 minutes before putting it in the pie pan.

Pie dough shrinks more in glass dishes than in metal, so use metal if possible.

Don’t over work the dough as this can also cause shrinkage.

Leave a little extra dough around the edge of the pie dish to allow for a little shrinkage.

How Long Will A Pumpkin Pie Keep?

Pumpkin Pie should be kept in the refrigerator.

Cover well with plastic wrap or foil and store in the refrigerator for up to 4 days.

Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

0 from 0 votes
Prep Time: 4 hours 15 minutes
Total Time: 4 hours 15 minutes
Servings: 8

Ingredients

Recipe from Miss Nancy (Cade's Mama)

  • 4 oz Cream Cheese I used Neufchatel, softened
  • 1 Tablespoon Milk
  • 1 Tablespoon Sugar
  • 8 oz Cool Whip
  • 1 Crust Graham Cracker or Vanilla Wafer
  • 1 Cup Milk
  • 15 oz Pumpkin
  • 8 oz. Pudding or, 2 4 oz. boxes French Vanilla
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Cloves

Instructions

  • Mix the cream cheese (remember you want it softened so it will be smooth) with the milk and sugar in a large bowl.
  • Beat until smooth.
  • Gently fold in half of the cool whip.
  • Spread onto the bottom of the pie crust and set aside.
  • Pour 1 cup of milk, pumpkin, dry pudding mixes, and spices into a large bowl.
  • Beat the mixture until smooth and thick.
  • Spread on top of the first mixture.
  • Place in the fridge for 4 hours, or until set.
  • Top with remaining cool whip and serve!
Nutrition Facts
Double Layer Pumpkin Pie
Amount Per Serving (1 g)
Calories 254 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 23mg8%
Sodium 169mg7%
Potassium 292mg8%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 13g14%
Protein 5g10%
Vitamin A 4815IU96%
Vitamin C 5mg6%
Calcium 133mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




9 comments

  • I made 2 Double Layer Pumpkin pies. Can I freeze one until Christmas?

    • Reply
    • Hi Therese! I hope I’m not too late, but no, this recipe does not freeze well. All the dairy in it causes issue when it is frozen.

      • Reply
  • Why would anyone not love Cool Whip lol Who cares what’s in it. It’s kinda like hot dogs, who cares what’s in it if it tastes good. And besides any cook on earth knows that you can substitute cool whip for whipped cream. sheeeesh.. be more positive! I’m making this recipe today!

    • Reply
    • I made 2 Double Layer Pumpkin pies. Can I freeze one until Christmas?

      • Reply
  • Sorry..I won’t make any recipe if it calls for Cool whip…

    • Reply
    • Then y post a reply…just walk away

      • Reply
    • Thanks for your comment, Mickey. It’s very easy to use fresh whipped cream.

      • Reply
  • Sorry…I won’t make any recipe if it calls for Cool whip…

    • Reply
  • I can see why this is his favorite! I hope you have a wonderful Thanksgiving!!

    • Reply

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