Get a taste of fall with this delicious update on one of our favorite pie recipes!
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❤️ Why you'll love it
- Short on time? Only takes a few minutes to prep. Plus, no baking!
- Impressive multi-colored effect when sliced and served.
- A crunchy graham cracker crust is easy and has a perfect texture.
This double layer pumpkin pie has been known to change the minds of pumpkin pessimists everywhere! With a creamy, decadent cheesecake nestled underneath a soft, mousse-like pumpkin pie topping, this is one holiday dessert that no one will be able to resist.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Beat the cream cheese, cream, and sugar then fold in half the whipped topping. Spoon into crust.
- Stir the evaporated milk and the pudding mix until thickened.
- Whisk in the pumpkin and spices.
- Spoon over the cream cheese layer and chill. Top with the remaining whipped topping before serving.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 Storage
If you fill up on too much Thanksgiving dinner and have leftover pie, don't worry! It'll keep in the refrigerator for 3 to 4 days covered with aluminum foil or plastic wrap.
You can freeze double-layer pumpkin pie, but it's best done so without the whipped cream topping. In the freezer, the pie will last for about one month.
To serve from frozen, let individually wrapped slices or the whole pie thaw in the refrigerator. Depending on the size of the slices, thawing could take up to one day.
📖 Variations
- Instead of using a store-bought crust, make your own with graham crackers, sugar, and melted butter! You can also use crushed vanilla wafer cookies, or throw a few ginger snaps in the mix!
- Some people like to make this double layer pumpkin pie using a regular pie crust. If you prefer pie dough to graham cracker, make sure to buy a prebaked crust, or bake a homemade crust all the way through and let it cool before filling.
- If you'd like, you can swap in different flavors of the pudding mix. I think vanilla tastes the most balanced, but you could try french vanilla, butterscotch, or amp up the fall flavor with pumpkin pudding mix!
- You can garnish this yummy Thanksgiving dessert with chopped, roasted pecans or walnuts if you like a bit more crunch in your pies.
- Drizzle each slice of no bake pumpkin pie with caramel sauce just before serving for an extra dash of decadence.
💭 Things to know
Expert Tip: Be sure to use pure pumpkin (I recommend Libby's pumpkin puree - it's always worked great for me) and not pumpkin pie filling! In some pie recipes, you can get away with using either, but this no-bake pumpkin pie is best with the pure good stuff.
- Forgot to let your cream cheese come to room temperature? Place it in a microwave-safe container and heat on 50% power (defrost setting) in 15-second intervals until you can easily press into it.
- Thaw the whipped topping overnight in the fridge for best results.
- Fold the topping into the cream cheese gently so it doesn't deflate.
- Don't mistakenly use condensed milk in place of evaporated milk. Condensed milk is slightly sweeter than evaporated, and this pie recipe is perfectly flavored without any extra sweetness needed!
👩🍳 FAQs
Our double layer pumpkin pie has a secret cream cheese layer hidden underneath the pumpkin pie filling. It tastes similar to a no-bake cheesecake. AKA, it's creamy, sweet, tangy, and the perfect complement to the pumpkin!
Then, instead of a pumpkin custard base that is baked until it's soft and set, we use a special no-bake recipe that sets up light and fluffy—without taking up any valuable oven space!
Sure thing! The pumpkin pie will last for 3-4 days in the fridge. However, leave the Cool Whip topping off until just before serving for the best results. (Whipped cream can sometimes get a little runny the longer it sits.)
Sure, if you have it, go for it! Use about 2 teaspoon in place of the spice measurements below. Since many people have the classic spices in their kitchen, this double layer pumpkin pie recipe essentially makes a homemade pumpkin pie spice blend.
Yep! If in doubt, look at the ingredients list. For this recipe, it should just list pumpkin!
📚 Related recipes
- This classic, New York-Style Pumpkin Cheesecake has a fabulous ginger-snap crust, and comes out with no cracks on top—perfection!
- Southern Sweet Potato Pie has the nostalgic, creamy taste and ideal level of sweetness that makes it a staple at our table for every holiday.
- With a creamy filling, crunchy crust, and infinite flavor variations, this No-Bake Cheesecake is as easy to make as it is yummy—very yummy.
- Banana Cream Pudding Pie isn't a traditional Thanksgiving dessert but it sure is delicious.
🍽️ Serve with...
- Pumpkin Cheese Ball (the perfect Thanksgiving app!)
- Bourbon Sweet Potatoes (the perfect Thanksgiving side dish!)
- Pumpkin Spice Daiquiri (the perfect Thanks—well, you get the point.)
📞 The last word
Oven space is premium real estate during the holidays so no bake pies like this version of Libby's classic recipe are perfect!
This would be a great end to a delicious meal - especially if it started with pumpkin cream cheese dip and gingersnaps!
Here are more great Thanksgiving pie recipes!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Double Layer Pumpkin Pie
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 graham cracker crumb crust, 8 or 9 inches
- 8 ounces cream cheese, softened to room temperature
- 1 tablespoon sugar
- 1 tablespoon heavy cream
- 1 cup evaporated milk
- 8 ounces whipped topping, thawed - divided use
- 15 ounces pure pumpkin, do not use the mixed pumpkin pie filling
- 6.8 ounces vanilla instant pudding, 2- 3.4 ounce packages
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
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Instructions
- Beat cream cheese, sugar and the 1 tablespoon of cream in large bowl with whisk until blended.
- Fold in half the whipped topping. Spread onto bottom of crust.
- Whisk pumpkin, dry pudding mix, spices and evaporated milk in medium bowl for 2 minutes or until thick.
- Carefully spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Top with remaining whipped topping.
Notes
- Be sure you're using pure pumpkin. It should be the ONLY ingredient in the can.
- Fold the whipped topping in gently so it doesn't deflate.
- Forgot to let your cream cheese come to room temperature? Place it in a microwave-safe container and heat on 50% power (defrost setting) in 15-second intervals until you can easily press into it.
- Don't mistakenly use condensed milk in place of evaporated milk. Condensed milk is slightly sweeter than evaporated, and this pie recipe is perfectly flavored without any extra sweetness needed!
renee pearman
Whenever I use the instant pudding, I can taste it. Tastes like chemicals. Is it possible, do you think, to use the regular cook style of pudding??
Marye
Absolutely not. It won't work.