Double Layer Pumpkin Pie
Serves 820 mins prep10 mins cook
Light and fluffy cream cheese whipped cream meets silky pumpkin spice custard in a graham crust to create this Double Layer Pumpkin Pie. Combining the best of both worlds and adding a fun twist to a beloved fall classic!
0 servings
What you need
cup brown sugar
tbsp cornstarch
tsp cinnamon
tsp nutmeg
pinch salt
cup pumpkin puree
cup whole milk
cup heavy cream
tsp vanilla extract
tbsp unsalted butter, cut into small cubes
oz cream cheese
cup powdered sugar
whipped topping, optional
Instructions
0 Pumpkin Pudding: In a medium saucepan, whisk together the sugar, cornstarch, spices, and salt. Add the pumpkin purée, milk, and heavy cream and whisk until thoroughly combined. 1 Cook the mixture over medium heat and whisk constantly until the mixture thickens and starts to bubble, about 10 minutes. Allow the pudding to boil for about 1 minute. Remove from heat and stir in the vanilla and butter. 2 Place the pudding in a heat-safe bowl and cover the top directly with plastic wrap. Refrigerate until completely cool. 3 Cream Cheese Whipped Cream: With an electric handheld or stand mixer, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix just until combined. Scrape the bowl with a rubber spatula. 4 Slowly stream in the heavy cream with the mixer running at medium-low speed. Continue whipping until the mixture has slightly thickened then increase to high speed. Whip until the mixture forms stiff peaks and has no lumps remaining. Be careful not to overmix. 5 Assembly: Add the whipped cream mixture to the bottom of the crust and spread out with a small offset spatula to create an even layer. Give the chilled pumpkin pudding a good stir then spoon it on top of the whipped cream layer. Spread it out to create an even layer, smoothing out the top. Chill the pie in the fridge for at least 2 hours or overnight. 6 Once the pie is chilled, topped with whipped cream rosettes (if desired), then slice, serve, and enjoy!View original recipe
