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
Recipe from Miss Nancy (Cade's Mama)
- 4 oz Cream Cheese (I used Neufchatel), softened
- 1 Tablespoon Milk
- 1 Tablespoon Sugar
- 1 8oz Tub Cool Whip
- 1 Graham Cracker or Vanilla Wafer Crust
- 1 Cup Milk
- 1 15oz Can Pumpkin
- 2 Pkg 4oz serving size French Vanilla Pudding
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Cloves
- 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!
Amount Per Serving:Calories: 1429 Saturated Fat: 0g Cholesterol: 323.6mg Sodium: 0mg Carbohydrates: 112.5g Fiber: 14.1g Sugar: 71.2g Protein: 28.1g