Pumpkin Pie With A Double Decker Graham Cracker Crust

Pumpkin Pie With A Double Decker Graham Cracker Crust

Excuse me… look at those layers!  First layer: silky, smooth pumpkin spiced with cinnamon, ginger, clove and nutmeg.  Second layer: a chewy, sweet cookie-like middle.  Third layer: a moderately sweet crust with snap of texture.  Top this craziness off with a big spoonful of freshly whipped heavy cream and get ready to put your feet up because this is a food coma waiting to happen.

What in the world is a double decker crust you may ask.  Well it’s just like it sounds, one crust on top of another with a little pumpkin pie in between to give you that cookie-like texture in the middle.  You will start by simply par baking two pie crusts.  I used store bought (cheater cheater pumpkin eater…literally).  After the pie crusts had come out of the oven and cooled, I added a thin layer of pumpkin pie filling to one of the crust.  I then  took the remaining pie shell, broke it up into some large pieces, and placed it on top of the crust with the thin layer of  pumpkin pie filling.  Warning: this will be messy and not perfect, but the good news is that it doesn’t matter.  Add the rest of the pie filling on top of the second crust and  shove that baby in the oven.

Pumpkin Pie with a Double Decker Graham Cracker Crust

I always like to make homemade whipped cream for pumpkin pie.  It is worlds apart from store bought and oh so easy!  Just pour some heavy whipping cream in a bowl, add as much or as little sugar as you like, and whip, whip, whip.  I top my pumpkin pie with a  massive amount of whipped cream.  Way more than what’s pictured above!  That was definitely just for “looks”.  Then, I tried taking one of those  “Look, i just took a small bite” pictures.  But then this happened.  I don’t take cute bites.

Pumpkin Pie with a Double Decker Graham Cracker Crust

Pumpkin Pie with a Double Decker Graham Cracker Crust


  • 2 graham cracker crusts (I used store bought)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs plus 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 (15 oz) can pumpkin puree
  • 1 cup drained candied yams
  • ¾ cup sugar
  • ¼ cup maple syrup
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt


  1. Par bake both pie crusts and let cool. (If using store bought, follow the directions on the package.)
  2. Preheat oven to 400 degrees F.
  3. Whisk cream, milk, eggs, yolks and vanilla together in a medium bowl.
  4. Combine pumpkin puree, yams, sugar, maple syrup, ginger, pumpkin pie spice and salt in a large, heavy bottomed sauce pan.
  5. Bring to a simmer over medium heat, about 5 to 7 minutes. Continue to simmer stirring constantly while mashing yams against the sides of the pot. Continue for about 15 minutes until mixture is think and shiny, about 10 to 15 minutes.
  6. Remove pan from heat and whisk in cream mixture slowly until fully incorporated.
  7. Strain mixture through a fine-mesh strainer and re-whisk mixture.
  8. Pour just enough of the mix onto one of the pie crusts to cover,
  9. Break up remaining pie crust and layer over top of thin layer of filing. (This does not have to be perfect).
  10. Pour remaining filing on top and put pie plate with baking sheet underneath in the oven and bake for 10 minutes.
  11. After 10 minutes, reduce heat to 300 degrees and continue to bake until edges are set (instant-read thermometer inserted in center should read 175 degrees). About 20-35 minutes.
  12. Transfer pie to a wire rack and cool to room temperature, about 2 – 3 hours.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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