Why You’ll Love this Double Layer Pumpkin Pie Recipe
If you’re looking for a dessert that’s both delicious and a bit lighter on calories, you’ll absolutely love this Double Layer Pumpkin Pie. It combines the creamy richness of pumpkin with a fluffy, whipped topping, creating a delightful contrast.
I appreciate how it satisfies my sweet tooth without the guilt of heavier desserts. Plus, it’s simple to make and perfect for any occasion, from holiday gatherings to casual weeknight dinners.
Each bite feels indulgent, yet I know I’m enjoying something healthier. Trust me, once you try it, you’ll want to keep this recipe in your dessert rotation!
Ingredients of Double Layer Pumpkin Pie
When it comes to making the perfect dessert, the ingredients are everything. For this Double Layer Pumpkin Pie, you’ll want to gather some simple yet delightful components. Don’t worry; I promise you won’t need a degree in culinary arts to whip this up.
It’s all about combining a few key ingredients to create something that looks fancy but is actually quite easy to make. Plus, you might already have some of these items in your pantry!
Ingredients for Double Layer Pumpkin Pie:
- 3 ounces reduced-fat cream cheese
- 1 cup 1% low-fat milk (plus 1 tablespoon)
- 1 tablespoon sugar
- 1 ½ cups Cool Whip Lite
- 6 graham crackers
- 1 tablespoon butter
- 1 tablespoon water
- 2 (1 ounce) packages sugar-free vanilla pudding
- 1 (16 ounce) can pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
Now, let’s talk about the ingredients a bit more. If you’re like me, you might be the type who debates between using regular or reduced-fat cream cheese. Trust me, the reduced-fat version works just as well here and helps keep the calorie count down.
And don’t even get me started on Cool Whip Lite; it’s like magic in a tub. It adds that fluffy texture we all love without weighing down our waistlines.
Also, if you’re a pumpkin spice enthusiast (and who isn’t this time of year?), feel free to sprinkle in some nutmeg or allspice for an extra kick. Just remember, cooking should be fun, and experimenting is half the joy!
How to Make Double Layer Pumpkin Pie
Making this Double Layer Pumpkin Pie is like crafting a beautiful autumn day in dessert form. First, let’s tackle that crust because, honestly, who doesn’t love a good crust? Grab 6 graham crackers and toss them into a food processor. If you don’t have a food processor, don’t sweat it; just place the crackers in a zip-top bag and crush them with a rolling pin. Once they’re fine crumbs, mix them with 1 tablespoon of melted butter and 1 tablespoon of water. This will create a lovely, thin crust. If you’re feeling adventurous and want a thicker crust, you can always add a few more crackers.
Spread the mix into a pie dish and pop it into a preheated oven at 350 degrees Fahrenheit. Bake it for about 10 minutes or until it turns golden brown. The smell wafting from your oven will have everyone wondering what delicious magic is happening in there.
Now, let’s move on to the fun part—building our pie layers. In a mixing bowl, take 3 ounces of reduced-fat cream cheese, 1 tablespoon of 1% low-fat milk, and 1 tablespoon of sugar. Mix those together until you have a smooth and creamy concoction. You might be tempted to lick the bowl, and honestly, who could blame you? But hold off just a bit longer.
Gently fold in 1 ½ cups of Cool Whip Lite into that creamy mixture. You want it fluffy and light, like a cloud. Spread this dreamy cream cheese layer over your cooled crust.
Next up, let’s work on that pumpkin layer. In a separate bowl, combine 2 (1 ounce) packages of sugar-free vanilla pudding with 1 cup of 1% low-fat milk. Beat it for 1-2 minutes, then let it stand for about 3 minutes. This step is vital—patience is key here.
After the pudding has set, stir in one 16-ounce can of pumpkin, 1 teaspoon of cinnamon, and ½ teaspoon of ginger. Feel free to add a pinch of nutmeg if you’re feeling spicy. Now, spread this pumpkin goodness over the cream cheese layer. Look at that beautiful contrast of colors!
Cover it and refrigerate for at least 2 hours. If you can resist the urge to jump in before then, you’re a stronger person than I am. Trust me, waiting will be worth it when you take that first bite.
Double Layer Pumpkin Pie Substitutions & Variations
After you’ve whipped up that delightful Double Layer Pumpkin Pie, you might find yourself wanting to switch things up or cater to different tastes.
For a gluten-free option, use crushed gluten-free cookies instead of graham crackers for the crust. You can also swap out the sugar-free pudding for regular if you prefer a sweeter touch.
Want a richer flavor? Try adding a splash of vanilla extract or a pinch of nutmeg.
If you’re looking for a dairy-free version, use coconut cream instead of cream cheese and almond milk instead of regular milk.
The possibilities are endless! Enjoy experimenting!
What to Serve with Double Layer Pumpkin Pie
What can elevate your Double Layer Pumpkin Pie experience? I love serving it with a dollop of freshly whipped cream on top, adding a delightful lightness.
You might also consider pairing it with a scoop of vanilla ice cream; the creaminess complements the pie beautifully. For a festive touch, sprinkle some chopped pecans or walnuts over the whipped cream.
If you’re feeling adventurous, a drizzle of caramel sauce can add a sweet twist. Don’t forget a cup of spiced chai or coffee to warm things up!
These pairings will surely make your dessert even more enjoyable.
Additional Tips & Notes
While preparing your Double Layer Pumpkin Pie, it’s helpful to keep a few tips in mind to guarantee your dessert turns out perfectly.
First, let your graham cracker crust cool completely before adding the cream cheese layer; this prevents it from becoming soggy. If you prefer a thicker crust, just add more graham crackers.
When mixing your cream cheese, make sure it’s softened for a smooth texture. Don’t skip the refrigeration time; it helps the layers set properly.
Finally, for an elegant finish, consider garnishing with a sprinkle of cinnamon or a dollop of extra Cool Whip before serving. Enjoy!