45 Reviews of Double Layer Pumpkin Pie

From: Elmolvsu

On Oct 8, 2003

This is my most favorite pumpkin pie. It is a tradition in my house that my dad and I make this together every year the day before Thanksgiving. Just a note about the directions - I always mix the milk and the pudding together and then add the pumpkin and spices. I have found that this makes sure the pudding is completely mixed together.

From: Mini Chef Ty

On Nov 25, 2006

This is so yummy. I could eat a million infinity five hundred and could eat the whole pie twice a day! I measured everything. I whisked(electric whisk)it(the cool whip mixture) and put it in the pie shell all by myself. I wisked the pumpkin part too but had help putting it on the white creamy part. Thank you Chef! UPDATE: I made this for my family for Thanksgiving and used fresh pumpkin - it did not hold together well.... and I will stick with the can next time.... still yummy!

From: Kleyt

On Oct 25, 2004

This pie is fabulous. The blend of spices was absolutely perfect. I made this as "healthy" as I could by substituting 2 sugar free vanilla puddings, Neufchatel cheese, fat free whipped topping, Splenda, and low-fat milk. I even found a "low-carb" graham cracker crust. It set up perfectly and was almost guilt free! Thank you for posting.

From: Kay Demonbren

On May 7, 2004

I was going to post this recipe, but I see someone has long since beaten me to it! This is my favorite pumpkin pie recipe (the traditional pie gets tiring). I've made at least one at Thanksgiving for the last several years. I like to use French vanilla pudding in mine, and have tried the cheesecake pudding once, but didn't like it as well. The French vanilla gives the pumpkin mixture an even richer taste. And no baking involved (you're busy enough with everything else). You will definitely enjoy this recipe.!

From: KC_Cooker

On Nov 3, 2004

Delicious! I've been wanting to try this recipe for quite some time now and I'm so glad I did. What a yummy, creamy dessert! I used pumpkin pie spice instead of the spices listed but besides that I followed the recipe exactly. This is a very rich pie, sure to compliment your Thanksgiving meal. Thanks for sharing this delicious recipe! Kristen

From: Harley Seashell Princess

On Aug 11, 2005

Oh boy, what a treat! It dosen't get any better than this if you are a pumpkin lover like myself! I doubled the cream cheese layer but I don't know why I even bothered. The pumpkin mousse layer is what makes this pie so dreamy! I had admired this recipe for years in magazines during the holiday season and I have no idea why I waited so long to make it! I could eat the top layer by itself by the bowlfuls! Thanks Sackville Girl! Awesome recipe! BTW, I'm thinking that this pie in frozen state would be awesome for summertime!

From: NcMysteryShopper

On Nov 21, 2006

Great Recipe! I love how easy this pie comes together. The cream cheese in the whipped cream really gives a nice subtle cheesecake cake taste to the pie. I could not get the cream cheese to become smooth, so the whipped cream layer had visible cream cheese specks. It did not hamper the taste of the pie at all. Very creamy. Not as spicy as traditional pumpkin pie and has a much creamier texture - so people who are not fans of traditional pumpkin pie would love this recipe. Thanks Sackville!

From: Tigerlillyblu

On Jan 15, 2007

Very good pie. I baked my own crust using 1 cup graham crackers, 1/2 cup pecans, 3 tbsp white sugar, 1/2 tsp cinnammon, 1/4 cup butter and a pinch pumpkin spice. Placed it in the oven at 350 for 8 mins and let it cool. Also, followed the advice of others and mixed the pudding with the milk first, then added the pumpkin and spices. To the pumpkin layer, I did add another pinch of pumpkin spice. Thank you loads for the posting. I will be making it again.

From: Karen=^..^=

On Nov 17, 2004

This was some pretty awesome pie and so easy to make! I was surprised at how high the pumpkin layer was...you could probably half that part and get away with it, but why would you?...it's soooo tasty! I used French Vanilla Cool Whip, otherwise, followed recipe exact. I used a whisk for all mixing, but a hand mixer may have been a bit easier and quicker. I tried to eat some before it chilled for the full 4 hours and it was a little soft, so I would suggest waiting...it's worth it! Thanks for sharing this recipe...I'll be making it again and again.

From: Pvt Amys Mom

On Dec 2, 2004

This is our favorite Pumpkin Pie! I had misplaced my recipe and was glad to find that you had posted it here. We have this every year at Thanksgiving and Christmas. The pie is easy to make and looks like you put a lot more effort in to it than you actually do to make it. Just the right blend of flavors. The pudding mix in the pumpkin makes it "set up" to a nice custard consistency and adding the cream cheese to the cool whip thickens it enough so that it supports the pumpkin layer and tastes GREAT !!!