Double Layer Pumpkin Pie
Serves 8
20 mins prep
10 mins cook
30 mins total
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!
For the Pumpkin Pudding
For the Cream Cheese Whipped Cream
For the Pie
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.
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.
Place the pudding in a heat-safe bowl and cover the top directly with plastic wrap. Refrigerate until completely cool.
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.
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.
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.
Once the pie is chilled, topped with whipped cream rosettes (if desired), then slice, serve, and enjoy!
