Double Layer Pumpkin Pie
Pies & Tarts

Double Layer Pumpkin Pie

LIBBY'S®
Double Layer Pumpkin Pie
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
10 min
Recipe Info - Serving Size
Servings
8 servings

Double Layer Pumpkin Pie is beautiful and delicious! You will get double the flavor and color too.

Double Layer Pumpkin Pie is a visual and flavorful delight that's perfect for all your holiday gatherings. This recipe from LIBBY'S® offers a luscious layering of creamy pumpkin and sweet, velvety cheesecake. The top layer features a smooth, lightly spiced blend made with LIBBY'S® 100% Pure Pumpkin, while the bottom layer is a rich, creamy cheesecake.

This two layer pumpkin pie effortlessly combines the classic flavors of pumpkin and cheesecake to create a magnificent dessert that's sure to impress. Each mouthful of this double layered pumpkin cheesecake fills you with warmth and sweetness, making it an ideal choice for Thanksgiving or Christmas celebrations.

Perfect for both novice and experienced bakers, this layered pumpkin cheesecake dessert is made even more luxurious with NESTLÉ® CARNATION® Evaporated Milk, which adds a silky texture to the mix. Assemble this layer pumpkin cheesecake as a stunning centerpiece for your holiday table or share it as an inviting treat for any special occasion. Whether you're celebrating Thanksgiving, Christmas, or simply indulging your sweet tooth, this pumpkin cheesecake double layer pie promises to be a memorable addition to your dessert repertoire.

INGREDIENTS

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.
CARNATION® MILKS

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)
An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)

MAKE IT

Step 1

Combine cream cheese, 1 tablespoon evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of pie crust.

Step 2

Pour remaining 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer.

Step 3

Refrigerate for 4 hours or until set. Garnish with additional whipped topping, if desired.

* NOTE:

1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves can be substituted for pumpkin pie spice.

INGREDIENTS

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