Make an easy layer pumpkin pie! 2 vintage recipes that double (or triple!) the holiday deliciousness - Click Americana (2024)

Make an easy layer pumpkin pie! 2 vintage recipes that double (or triple!) the holiday deliciousness - Click Americana (1)

  • Categories:1970s, 1990s, Vintage Christmas, Vintage dessert recipes, , Vintage Thanksgiving
  • By The Click Americana Team
  • Added or last updatedNovember 23, 2019

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Here are twogreat no-bake pumpkin pie recipes — a double layer pumpkin pie from the ’90s, and a triple-layer counterpart from two decades earlier.

The first popular Thanksgiving dessert uses pumpkin and instant pudding for the base, while the second recipe has pumpkin plus plain gelatin.

These pies look so impressive, your guests will never believe how easily you pulled them off!

ALSO SEEWhat is the best pumpkin pie recipe? We have 30+ classics for you to choose from


Double layer pumpkin pie

Make an easy layer pumpkin pie! 2 vintage recipes that double (or triple!) the holiday deliciousness - Click Americana (2)

No-bake double-layer pumpkin pie

Yield: 8

Prep Time: 10 minutes

Additional Time: 3 hours

Total Time: 3 hours 10 minutes


  • 4 ounces cream cheese, softened
  • 1 tablespoon milk or half and half
  • 1 tablespoon white sugar
  • 1-1/2 cups frozen whipped topping, thawed
  • 1 (9-inch) prepared graham cracker crust
  • 1 cup cold milk or half and half
  • 2 (3-1/2 ounce) packages instant vanilla pudding mix
  • 1 (16-ounces) can solid pack pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  1. Helpful hint for this double-layer pumpkin pie: Soften cream cheese in microwave on HIGH for 15 to 20 seconds.
  2. Mix cream cheese, milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
  3. Pour 1 cup of milk into bowl. Add pudding mix. Beat with wire whisk until well-blended (1 to 2 minutes). Mixture will be thick.
  4. Stir pumpkin and spices into the pudding mixture with wire whisk. Mix well. Spread over cream cheese layer.
  5. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 310Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 356mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Make an easy layer pumpkin pie! 2 vintage recipes that double (or triple!) the holiday deliciousness - Click Americana (6)

ALSO SEELibbys pumpkin cheesecake and Southern delight pumpkin cheesecake recipes


Triple layer pumpkin pie – chiffon filling

This luscious pie goes into the refrigerator instead of the oven.


1-1/2 cups gingersnap crumbs
4 tablespoons butter or margarine, melted
1 envelope (1 tablespoon) unflavored gelatin
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup milk
3 egg yolks
1 cup canned or mashed cooked pumpkin
3 egg whites
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup sifted confectioners’ sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon


Combine crumbs and melted butter or margarine; press into 9-inch buttered pie plate. Bake in 375 F oven for 8 minutes; cool.

In saucepan, combine gelatin, the 1/2 cup sugar, the salt, the 1/2 teaspoon cinnamon, the allspice, ginger, and nutmeg. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set.

Beat egg whites till soft peaks form. Gradually add the remaining granulated sugar and beat to stiff peaks. Fold into pumpkin mixture; pile half the mixture into cooled crust. Combine whipping cream, the confectioners’ sugar, the vanilla, and remaining cinnamon; refrigerate half the mixture. Whip remaining half and spread over pumpkin mixture. Carefully top with remaining pumpkin; chill till firm.

To serve, whip reserved whipping cream mixture; pass with pie.

ALSO SEEClassic pumpkin chiffon pie recipe: A light and airy pumpkin pie with a crunchy graham cracker crumb crust from 1979

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  • Categories: 1970s, 1990s, Vintage Christmas, Vintage dessert recipes, , Vintage Thanksgiving
  • Tags: 1970s, 1970s christmas, 1971, 1972, 1973, 1991, 1992, 1993, chiffon pies, christmas recipes, cool whip, cream cheese, desserts, fall recipes, gelatin, pudding, pudding mix, pumpkin, pumpkin recipes, recipes, thanksgiving, thanksgiving recipes, vintage dessert recipes, Vintage pie recipes, Vintage pumpkin pie recipes, whipped cream
  • Added or last updatedNovember 23, 2019
  • Comments: One comment so far

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Comments on this story

One Response

  1. This is the first pumpkin pie I made for Thanksgiving years ago…so good – now I bake one from scratch but as we are temporarily in a smaller home I need to adapt to easier recipes that don’t need baking, so I looked up this old classic. Making for Christmas as our usual baked pie was for Thanksgiving and need to simplify this month. Now on to find other goodies here…Thanks!


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Make an easy layer pumpkin pie! 2 vintage recipes that double (or triple!) the holiday deliciousness - Click Americana (2024)


Can I eat 7 day old pumpkin pie? ›

If properly wrapped—that is, loosely covered with aluminum foil or plastic wrap—a freshly baked pumpkin pie keeps in the fridge for 3 to 4 days.

Is pumpkin pie ok if left out overnight? ›

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

Can you make pumpkin pie 2 days before Thanksgiving? ›

Homemade pumpkin pie is safe in the fridge for two to four days, and you should refrigerate the pumpkin pie promptly after it cools. Place your pie in a sealed container or loosely wrap it in plastic wrap or foil to refrigerate. You can also bake your pumpkin pie weeks ahead of time and freeze it.

Why does pumpkin pie have to cool for 2 hours? ›

Allow the Pie to Cool Completely

After 2 hours, a good chill in the refrigerator allows the pumpkin custard to set further. Factor in several hours after baking to let your pumpkin pie cool and then chill, according to recipe instructions.

Can I eat 10 day old pumpkin pie? ›

These pies can be kept 3-4 days in the fridge, says both the USDA and the FDA. After this time, harmful bacteria may begin to form making the pie unsafe to eat.

Can I eat 8 day old pumpkin pie? ›

As long as the whipped cream lasts. How should pumpkin pie be eaten? If you leave it in the fridge, it is good for about 3 days. If it is left in a freezer, it is good for about 7 months.

Why is store-bought pumpkin pie not refrigerated? ›

Commercially-produced pumpkin pies are typically made with preservatives that allow them to remain shelf-stable for longer at room temperature. Most store-bought pies will include a sell-by date, which gives you an idea of how long they will remain safe to eat—even stored at room temperature.

Should pumpkin pie be served warm or cold? ›

BOTH. Well not necessarily in the same sitting. Pumpkin pie is delicious with vanilla ice cream when warm. It's also positively scrumptious when it's cold with whipped cream on top.

Are Costco pumpkin pies good? ›

Costco's pumpkin pies are wildly popular and wildly delicious, and at the unbeatable price of just $5.99, it's not hard to see why they are one of the top holiday items at Costco. In their research for the book, David and Susan did a deep dive into the Costco pumpkin pie.

Do I need to pre-bake a frozen pie crust for pumpkin pie? ›

Generally, pumpkin pie is made in an unbaked crust. So just pull your frozen shell out of the freezer and let it come to room temperature before filling, and bake it per your recipe.

Why does my pumpkin pie crack? ›

The reason pies crack is often due to the eggs in the pumpkin pie recipe - if they get over baked, the protein in them tightens up, and as it cools, it causes cracks in the pumpkin pie.

Can I make pumpkin pie 2 days in advance? ›

Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

Can you rebake a pumpkin pie that is undercooked? ›

Solution if it's too late: If the pie hasn't been out of the oven for too long, you can put it back in the oven. Cover the pie with foil and bake it at 425°F, checking after 15 minutes.

Why is my pumpkin pie still wet in the middle? ›

While a wobbly, runny pie is a telltale sign that a pumpkin pie is undercooked, an overcooked pumpkin pie is a bit harder to spot. When you've overcooked a pumpkin pie, you may see: The filling separating from the crust. The filling has visible cracks.

Why does my pumpkin pie pull away from the crust? ›

The oven rack may be too close to the top heating element in the oven. This can cause filling to 'skin' and crack as it bakes and to settle slightly when cooling and pull away from the crust. Another possible reason is over-baking. Try reducing cooking time by 5 to 10 minutes.

Is pumpkin pie still good after a week? ›

Look to the date on the package. If the pumpkin pie was sitting at room temperature in the store, it can continue to be stored on your counter until the sell-by date. In general, store-bought pies last about 2 to 4 days after their printed date in the refrigerator and about 6 to 9 months in the freezer.

Is week old pumpkin pie safe to eat? ›

The pumpkin pie will keep in the fridge for three to four days. When you have a giant pumpkin pie like I do and not a ton of room in your refrigerator, you may want to look to the freezer instead. Pumpkin pie is easy to freeze and it tastes just as great after it thaws.

Can I eat 1 week old pie? ›

According to the USDA, fruit pies in an airtight container can stay unrefrigerated at room temperature for up to two days. When refrigerated, apple pie can remain for up to one week.

Can you eat pie thats been in the fridge for a week? ›

Remby's Pie Care Card says that fruit, custard, and cream pies can all last up to five days in the fridge, with savory pies keeping for up to a week.


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