Every year, I challenge myself to come up with one new pumpkin recipe to add to my growing collection.
Of course, I still enjoy my old favorites… but since I usually only bake with pumpkin in the Fall, I like to try something new each year.
My new pumpkin recipe this year is something our family has officially named: “Double-High Pumpkin Pie” — mainly because it rhymes and the pie literally has 2 layers of pumpkin deliciousness!
The idea for this double-high pie came from an older woman at church.
As she told me about the “pumpkin mousse” she makes, and how it tastes really similar to a fluffy pumpkin pie, I thought, “I wonder if I could put pumpkin mousse on top of pumpkin pie?”
Three days later, I confirmed that pumpkin mousse + pumpkin pie was a really great combo!
I know it looks sort of fancy, but I promise it’s easy!
My family gave me 10 thumbs up on this recipe, and we are all eagerly anticipating Thanksgiving Day when we can enjoy my Double-High Pumpkin Pie again!
Of course, you don’t need to use a fancy piping bag for the mousse or the whipped cream — you can simply spread it on with a knife or spatula.
And if you really don’t feel up to baking a pie from scratch, just head to the store and buy a pre-made pumpkin pie and add the mousse topping at home to make it “double-high”. Keep in mind that if you buy a Costco pumpkin pie, you’ll want to make a double batch of the mousse to ensure you have enough for the entire pie!
Have I convinced you to give it a try yet?
Ingredients for Double-High Pumpkin Pie
FOR THE PIE
- 1 crust for a 9″ pie (unbaked)
- 1/4 c. crushed pecans (optional)
- 15 oz. can pumpkin
- 12 oz. can evaporated milk
- 2 large eggs
- 3/4 c. granulated sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/4 tsp. ginger
- 1/4 tsp. cloves
FOR THE MOUSSE
- 1 c. canned pumpkin
- 1 pkg. instant vanilla pudding mix (4 serving size)
- 1/2 tsp. cinnamon
- 1 c. thawed whipped topping (not real whipped cream)
- Additional whipped topping to pipe around the edges
How to make a double-layer pumpkin pie.
1. Preheat oven to 375ºF
2. Make pie crust dough (or unroll store-bought dough)
3. (optional) Press crushed pecans into the dough with a rolling pin.
4. Place dough in a 9″ pie plate, press the dough up the side of the pan, and “crimp” the top edge.
5. In a large bowl, mix all ingredients for the pie and pour into unbaked shell.
NOTE: You could also bake some of the extra crust into seasonal shapes for a fun crunchy topping.
6. Bake in preheated oven for 20 minutes.
7. Turn oven temp down to 350ºF and continue baking another 45-55 minutes, or until the middle is set.
8. Let pie cool completely at room temperature.
9. Refrigerate cooled pie (uncovered) for 4 hours, or overnight.
Prepare the Pumpkin Mousse Topping.
10. In a medium bowl, mix 1 c. canned pumpkin with dry pudding mix and 1/2 tsp. cinnamon.
11. Fold in whipped topping and spread or pipe on top of chilled pie.
12. Add additional whipped topping around the edges.
13. (optional) Sprinkle with cinnamon and pre-baked leaf cutouts.
Eat and Enjoy!!
My double-high pumpkin pie is such an improvement on traditional pumpkin pie without all that much extra work. The extra layer adds so much visual appeal and a super creamy texture that our whole family loves!
The optional crushed pecans in the crust also add depth of flavor and a nice crunch(no need to buy pecans if you don’t already have them in the house though.)
I’m so excited to make this pie again for my own family and for upcoming Thanksgiving parties. Then I’ll pack the recipe away again until next year.
Double-High Pumpkin Pie
Your favorite pumpkin pie topped with a light and fluffy pumpkin mousse will make this double-high pumpkin pie a hit at your next holiday gathering!
Ingredients
FOR THE PIE
- 1 crust for a 9" pie (unbaked)
- 1/4 c. crushed pecans (optional)
- 15 oz. can pumpkin
- 12 oz. can evaporated milk
- 2 large eggs
- 3/4 c. granulated sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/4 tsp. ginger
- 1/4 tsp. cloves
FOR THE MOUSSE
- 1 c. canned pumpkin
- 1 pkg. instant vanilla pudding mix (4 serving size)
- 1/2 tsp. cinnamon
- 1 c. thawed whipped topping (not real whipped cream)
- Additional whipped topping to pipe around the edges
Instructions
- Preheat oven to 375ºF
- Make pie crust dough (or unroll store-bought dough)
- (optional) press crushed pecans into dough
- Place dough in a 9" pie plate, press the dough up the side of the pan, and "crimp" the top edge
- In a large bowl, mix all ingredients for the pie and pour into unbaked shell
- Bake in preheated oven for 20 minutes
- Turn oven temp down to 350ºF and continue baking another 45-55 minutes, or until the middle is set
- Let pie cool completely at room temperature
- Refrigerate cooled pie (uncovered) for 4 hours, or overnight
- In a medium bowl, mix 1 c. canned pumpkin with dry pudding mix and 1/2 tsp. cinnamon.
- Fold in whipped topping and spread or pipe on top of chilled pie
- Add additional whipped topping around the edges
- Eat and enjoy! Or refrigerate for later.
Notes
This pie will stay fresh in your refrigerator for a couple of days if you want to make it ahead of time.
For a variation of this recipe, make YOUR favorite pumpkin pie and top it with the pumpkin mousse and whipped topping after the pie is chilled.
Alternatively, you can buy a pumpkin pie and simply add the mousse topping at home.
One note about the whipped topping, if you use real whipped cream, your mousse will deflate and get runny after a few hours... which is why I recommend using whipped topping (like Cool Whip).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 488Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 48mgSodium 543mgCarbohydrates 73gFiber 3gSugar 49gProtein 7g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
More Pumpkin Recipes:
- Pumpkin Pie Delight Dessert (makes a big 9″ x 13″ pan)
- Cream Cheese Pumpkin Pie (sort of like cheesecakes meets pumpkin pie)
- Apple Butter Pumpkin Pie (the best of all Fall flavors)
- Pumpkin Chocolate Chip Muffins
- Cream Cheese Filled Pumpkin Bread
- All my Pie recipes
Let me know if you have questions regarding this recipe… and please feel free to leave links or full recipes of your favorite pumpkin desserts in the comments below!
Happy Baking!
Debbie says
I just made the pumpkin mousse today for Thanksgiving. I cut the pumpkin pie in small round individual servings using a biscuit cutter and piped the mousse topping on top of each pie. I served it on a cake platform and it was such a cute presentation. I did find that the pudding mix made the mousse super sweet and thick. I may use only half of the pudding next time. It was such a fun way to present a typical pumpkin pie though.
Andrea says
Debbie — I did this EXACT same thing for Nora’s birthday party (the day before Thanksgiving). I cut the pie into round, then put mousse and whipped cream on top. It was super cute since the party was all finger foods and appetizers. Great minds think alike!
oh, and you can always add a bit of milk (like a 1/4 cup) to the pudding mixture to thin it down a bit.
Debbie says
Good to know I can make add milk to thin it down too. I’ll definitely do it again.
Mary says
I’m intimidated by using a piping bag! Any tips to make it easier or encouragement for those of us who think it’s too hard and too messy?
Andrea says
yes — just spread it on with a spoon or spatula! No need to pipe it on — I just wanted it to look a little fancier 🙂
Mary says
I get that but was asking for info about actually piping it on. Maybe I am the only one who is inexperienced with it?
Andrea says
oh — I gotcha! It’s actually pretty simple to do! Sort of one of those things you just need to try and you’ll get better each time 🙂
Here’s a little video to help you get started.
Mary says
Great video! Thank you!
Vanessa says
I have never thought about putting the pumpkin pie mousse on top of the actual pie. I make the mousse all the time as an appetizer served with vanilla wafer cookies or homemade tortilla chips sprinkled with sugar and cinnamon.
Andrea says
yes, it’s basically the same as the dip for vanilla wafers but it’s SO good on the pie!
Lisa says
Can you share what specific size of piping tip you used for the mousse and for the white whipped topping?
Andrea says
I used the same tip for both — it was a really big star tip (the actual tip attachment is about twice the size of a normal tip). Sorry, I can’t describe it better — I got it off Amazon years ago and it doesn’t have a number or size on it (and I can’t find anything similar to link to right now). Basically just a really large star tip!
Jessica Waite says
This looks absolutely amazing!! I think this would be right up my husband’s alley. We may have to add this to our Christmas menu!
Elizabeth says
I made the pumpkin mousse before Thanksgiving and put it in a graham cracker crust by itself. It was delicious! (I didn’t have time to make a pumpkin pie along with it, but I’m going to try that in the future too!)
Andrea says
yum! glad it was good all on it’s own! That’s so creative of you!
Megan says
What a gorgeous pie!
Ashley Garrison says
This looks delicious! Can’t wait to try with my son, who has recently discovered that he loves pumpkin pie!
Jenny says
To me, it seems like CoolWhip is too thin, runny, creamy, or whatever to be able to pipe in rosettes. Am I misunderstanding something?
The pie looks gorgeous!
Andrea says
Thanks Jenny 🙂
In my experience, Cool whip (or off-brand whipped topping) will hold up for a few days, whereas real whipped cream will deflate after just a few hours. You can add cream of tartar to your whipping cream for a little extra stability, but that still won’t allow you to make the pie a day ahead of time.
One thing to mention is that I never buy the reduced-fat or fat-free whipped topping… so I suppose that version could be runnier?? I’ve always had excellent results with whipped topping (I usually use Aldi brand).
Chris says
I think I read that adding a little cream cheese to regular whipped cream helps to hold its shape.
Andrea says
good idea — I might have to try that too!