Double-Layer Pumpkin Pie

100  Ratings
  • 30 min prep
  • 4 hr 45 min total
  • Makes 12 servings, 1 piece (111 g) each.

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Double-Layer Pumpkin Pie Recipe


  • 24 Peek Freans Ginger Crisps, crushed (about 2 cups)
  • 1/3 cup non-hydrogenated margarine, melted
  • 2 cups cold milk
  • 1 cup canned pumpkin
  • 1 pkg. (6-serving size) vanilla cooked pudding mix
  • 1 tsp. pumpkin pie spice
  • 125 g (1/2 of 250-g pkg.) brick cream cheese, softened
  • 1 Tbsp. sugar
  • 1-1/2 cups thawed Cool Whip Whipped Topping, divided


  • Heat  oven to 350°F.
  • Mix  cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Bake 10 min.
  • Meanwhile,  mix milk, pumpkin, pudding mix and spice in large microwaveable bowl. Microwave on HIGH 8 to 10 min. or just until mixture comes to boil, stirring every 2 min. Cover surface with plastic wrap. Cool 15 min., stirring occasionally.
  • Beat  cream cheese and sugar in medium bowl with whisk until blended. Stir in 1 cup Cool Whip. Spread onto bottom of crust; top with pudding mixture. Refrigerate 4 hours. Serve topped with remaining Cool Whip.

Recipe Tips

How to Store and Use Leftover PumpkinSpoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.

Serving SuggestionServe with brewed coffee. For an extra-special toffee flavour, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each cup of hot coffee until well blended. Top with a dollop of thawed Cool Whip Whipped Topping.

Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions.


Nutrition Information

Makes 12 servings, 1 piece (111 g) each.

Nutrition per serving:

  • Calories 270 
  • Total fat 14 g
  • Saturated fat 6 g
  • Cholesterol 15 mg
  • Sodium 240 mg
  • Carbohydrate 33 g
  • Dietary fibre 1 g
  • Sugars 20 g
  • Protein 5 g
  • Vitamin A 40 %DV
  • Vitamin C 2 %DV
  • Calcium 8 %DV
  • Iron 6 %DV