Creamy Layered Pumpkin Pie

This layered pumpkin pie adds a touch of wow to your dessert table. The creamy pumpkin filling is topped with a sweetened sour cream topping that takes it to the next level. It is a perfect dessert for Thanksgiving or any time.

If you are looking to take your pumpkin pie up a notch, this is the recipe for you! The creamy topping goes so well with the smooth spiced pumpkin layer. It makes it so you don’t even have to worry about making whipped cream.

Of course, pumpkin pie is a must for Thanksgiving. It is just one of those traditional menu items that has to be there.

But that doesn’t mean we have to make it the same way every time. It is ok to build on the classics if the additions make them better.

So, this layered pumpkin pie starts with our favorite condensed milk pumpkin pie recipe and adds a creamy sour cream topping. It adds that bit of vanilla and richness that takes the pie from fabulous to mind-blowing.

As one of my coworkers says, “it will make a puppy pull a freight train.” It really is that good.

Carlee’s Tips and Tricks

For the flakiest crust, get it fit into the pie plate and chill the unbaked pie shell for at least a half hour. When it comes to pies, cold pastry equals flaky pastry.

To avoid the dreaded soggy bottom, bake your pie on the bottom rack of the oven. This is especially the case if you are using a glass dish.

Using canned pumpkin is the best way to get consistent results. You can make your own pumpkin puree by roasting fresh pumpkin and puree it in a food processor.

If you make your own pureed pumpkin, be sure to get any excess liquid out. Having a higher moisture content than canned pumpkin can lead to a soupy filling.

Beat the eggs slightly before adding the other ingredients. This will help them to incorporate fully.

Watch your crust and cover it if needed. If the pie crust starts getting dark, put a pie shield or some aluminum foil over the edges.

It is easy for the edges of the crust to get overdone waiting for the filling to set, so this will save your pie. The longer bake time and hotter oven is necessary to avoid the dreaded soggy bottom but can be hard on the exposed edges.

Homemade Pie Crust Recipes

There is no shame in picking up some refrigerated pie crust at the grocery store. I do that quite a bit myself.

However, if you want to make your pie extra special, making your own crust takes it to the next level and it is easier to do than you might think. Here are a couple of our favorite recipes.

My great-grandma was known for her tender pie crusts. My mom was looking for her recipe for years, and we finally got her lard pie crust recipe.

If you don’t want to use lard, MiMi also has a super flaky pie crust recipe that uses butter and a splash of apple cider vinegar. Both recipes are delicious and will be perfect for your homemade pumpkin pie.

You could even use a graham cracker crust if that is what you prefer. Pretty much anything goes!

Check out my collection of pie recipes for more tasty inspiration.