Double-Layer Pumpkin Pie

I made this and it tasted very good. However, the pumpkin top part did not solidify enough and when cut it did not retain its shape.

I converted this recipe to be as sugarfree as I could, because we are diabetics. I used 1 pkg. Splenda for the 1 Tbsp. sugar and sugarfree coolwhip for the first layer. Used sugarfree vanilla pudding in the pumpkin layer, but I added the rest of the container of sugarfree coolwhip to the pumpkin layer and we loved it better this year than last. It is a keeper for us.

Made this for Thanksgiving.... very yummy and a bit hit! Easy to make a day ahead.

This pie was a huge hit at Thanksgiving! I don't really care for traditional pumpkin pie, but this variation was incredible.

This was amazing! Way better than I thought it would be! Will make again every holiday season!!

I made this for thanksgivine dinner and it tastes so good everybody loved it. My guest even asked for any leftover the next day.

It's a very easy and friendly recipe to make and the best of all, its awesome!!!!!!! Very delicious. It was the best part of my Thanksgiving dinner.

I haven't made this pie yet, but absolutely loved it at a potluck dinner! I am planning on making it tomorrrow!

I made this pie because I was looking for an alternative to traditional pumpkin pie since my daughter is allergic to eggs. This turned out so much better than I expected. I made a ginger snap crust instead of graham cracker and pumpkin pie spice instead of the spices listed. Tastes more like traditional pumpkin pie than I thought it would (but better in my opinion). Like other no-bake pies, does not set up super-firm, but definitely not too soft was other reviewers have said. Will be making this again next year (if not sooner).

I didn't like this too much. However, the guests I made this for enjoyed it very much. For me it was the texture which tends to be the case with no bake pies. It was very easy to make though.