Triple Layer Pumpkin Cream Pie: A Bakery Recipe

Triple Layer Pumpkin Cream Pie with a layer of traditional pumpkin pie, a layer of pumpkin mousse made with cream cheese, and a layer of stabilized vanilla whipped cream.


– Unbaked Prepared 9" Pie Crust – Brown Sugar – Sugar – Salt – Cinnamon

Step-by-step instructions!

Follow our easy instructions for success!

"I made this for thanksgiving. Forgot to take a picture, but I’ve been told I have to bring it from now on. Thanks for the terrific recipes!!!!" - Brian

In a 350 degree oven, blind bake (partially bake) the single 9" pie crust until it is mostly baked.


Preheat oven to 350 degrees. In a large bowl, whisk the brown sugar, sugar, salt, cinnamon, ginger, and cloves together.


Break apart any larger brown sugar clumps with your fingers. Add the eggs, pumpkin puree and vanilla extract and whisk until well blended.


Pour in the evaporated milk and whisk until blended and smooth. Pour the pumpkin pie filling into the par-baked crust and place a pie shield on the rim of the crust.


Bake on the bottom rack for 30 minutes. Turn the oven down to 325 degrees, and continue to bake for 20-30 minutes, or until a knife stuck in the pie 2" from the crust comes out clean.


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