Double Layer Pumpkin Pie Recipe

pumpkin pie

Continuing with the theme of fall baking favorites and my love of all things pumpkin, I wanted to share this Double Layer Pumpkin Pie Recipe just in time for Thanksgiving. You can also check out my previous fall recipe for the Best Ever Pumpkin Bread.

I understand that not everyone loves pumpkin, especially not as much as I do. However, no matter how you feel about the stuff, it just isn’t Thanksgiving without a pumpkin pie. This variation gives the traditional dessert a bit of a twist without steering too far from the original.

This is a dessert my grandma used to make every Thanksgiving and everyone always loved it. I never got my hands on her exact recipe so over the years I scoured the Internet and suffered several Pinterest fails in my quest to finally getting this recipe as close to hers as possible in order to carry on the tradition.

This recipe includes a layer of more traditional pumpkin pie on top of a cream cheese and whipped topping layer creating the perfect pumpkin pie combination that seems to be a hit with everyone who tries it.

The best part is, this is a no-bake recipe so it’s fairly quick and simple. Just be sure to leave time for refrigerating before serving! Add optional toppings such as whipped cream, pecans and caramel sauce to dress it up even further.

Drop me a line in the comments if you try this recipe and love it as much as my family does!

This post contains affiliate links which means I may get a commission for purchases or clicks made through links in this post. However, the opinions expressed are my own and I did not receive any compensation in exchange for writing this article. For more information click here.

pumpkin pie

Equipment needed:

Double Layer Pumpkin Pie

Ingredients

  • 1 - 8 oz. package cream cheese, softened
  • 3 cups whipped topping
  • 1 cup, plus 2 tbs, half and half creamer
  • 2 tbs granulated sugar
  • 2 - 3.4 ounce boxes of dry, instant vanilla pudding mix, unprepared
  • 1 - 15-ounce can of pure pumpkin (not pie filling)
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 extra large 9 oz graham cracker pie crust
  • Optional toppings: whipped cream, pecans and/or caramel sauce.

Instructions

  • In one large mixing bowl combine softened cream cheese, sugar and 2 tbs of half and half creamer with whisk until smooth.
  • Gently add 3 cups of of whipped topping to cream cheese mixture until completely combined.
  • Spread cream cheese and whipped topping mixture into bottom of pie crust.
  • In second large mixing bowl combine both packages of pudding mix and 1 cup of half and half creamer with whisk until completely combined.
  • Add pumpkin and spices to pudding mix, stirring until completely combined.
  • Let pumpkin and pudding mixture stand for several minutes until set.
  • Layer pumpkin mixture over cream cheese layer, spreading carefully.
  • Refrigerate 3 to 4 hours.
http://mehawkins.com/double-layer-pumpkin-pie/

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Best-Ever Pumpkin Bread Recipe

pumpkin

I have an overwhelming love of fall and when the temperature drops a bit and those first few leaves start fluttering to the ground I always start baking like crazy! And yes, that means all things pumpkin! I don’t go overboard, I’m not out buying pumpkin-spiced toilet paper or anything. But some candles and baked goodies – I’m all over that!

I’m always trying new recipes but the one thing I make every year is pumpkin bread. My go-to recipe always seems to be a hit and I’m convinced it’s due in part to my secret ingredient, which you’ll find below.

This recipe makes a really large loaf of pumpkin bread so be prepared! 

Drop me a line in the comments if you try this recipe and love it as much as I do! 

This post contains affiliate links which means I may get a commission for purchases or clicks made through links in this post. However, the opinions expressed are my own and I did not receive any compensation in exchange for writing this article. For more information click here.

pumpkin
Equipment Needed:

Best-Ever Pumpkin Bread

Yield: 1 Loaf

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tbs baking powder
  • Secret ingredient! 1 - 3.4 ounce box of dry, instant vanilla pudding mix, unprepared
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 - 15-ounce can of pure pumpkin (not pie filling). Note: I like to add ¼ to ½ of another can of pumpkin to my recipe!
  • I'm not a fan of having nuts in my baked goods but if you are - add  ⅓ cup of chopped walnuts or pecans!
  • Non-stick cooking spray

Instructions

  • Preheat oven to 350
  • Spray loaf pan with a small amount of non-stick cooking spray, spread evenly around pan with paper towel, soaking up excess spray.
  • Mix dry ingredients in large mixing bowl until well blended: flour, sugar, cinnamon, pumpkin pie spice, baking soda, baking powder and dry pudding mix.
  • Add in butter, eggs, and pumpkin.
  • Use an electric mixer on medium speed until all ingredients are completely blended.
  • Pour mixture into loaf pan.
  • Bake for 55 - 60 minutes or until a toothpick inserted in center comes out clean.
http://mehawkins.com/pumpkin/

Don’t forget to comment below and let me know what you think!

Have a happy fall!

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