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Double Layer Pumpkin Pie Recipe

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pumpkin cream cheese pie

Double Layer Pumpkin Pie

Stephanie Gallagher
This double layer pumpkin pie is a perfect pie to make for Thanksgiving or Christmas, because it pleases both pumpkin pie lovers and cheesecake lovers alike. But truthfully, I make this pie all the time in the fall, because it just tastes so darned good!

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Prep Time: 15 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 8 servings

Ingredients:

  • Cream Cheese Layer:
  • 8 oz. cream cheese, softened (low-fat is okay)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1 deep dish 9-inch frozen pie crust, thawed according to package directions
  • Pumpkin Layer:
  • 1 15 oz. can pumpkin puree (not pumpkin pie mix)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves

Preparation:

  1. Preheat oven to 350 degrees F. Place a rack in the lower third of the oven.

  2. Beat softened cream cheese and sugar together until fluffy. Beat in egg and vanilla extract.

  3. Spread over the bottom of the pie crust (make sure the crust has been thawed at room temperature according to package directions (usually 10-20 minutes).

  4. Mix ingredients for pumpkin layer. Pour over cream cheese layer.

  5. Bake 55-65 minutes. The pie is ready to come out of the oven when a knife inserted about one inch from the edge comes out mostly clean. The center of the pie will still be wet and somewhat jiggly.

  6. Let the pie cool completely before cutting -- 1-3 hours.

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