Double Layer Pumpkin Pie

This easy Double Layer Pumpkin Pie recipe is one of the best pumpkin desserts I have had that isn’t the classic pumpkin pie. Pumpkin pie with a cream cheese layer is a little unexpected for a pie, but is the best surprise. You might even want to make two of them if you are bringing it to a get together or a work function to make sure there is enough for everyone. While this pie is super easy to make, it is dangerously delicious! It will be gone before you know it. 

Recipe Ingredient Notes

• Graham cracker crumbs
• White sugar
• Butter, melted
• Ground cinnamon
• Cream cheese
• Evaporated milk (chilled)
• Cool Whip, thawed
• Vanilla instant pudding
• Pumpkin puree
• Pumpkin pie spice

Equipment Needed

• Small mixing bowl
• Pie Dish
• Two Large Mixing Bowls
• Whisk
• Rubber spatula

How to Make Double Layer Pumpkin Pie

1. To make the crust of this pie mix together the graham cracker crumbs, sugar, butter, and ground cinnamon in a small mixing bowl until everything is mixed together well. 
2. Then press the crumb mixture into the bottom of a pie plate and bake it in a preheated oven for 6-7 minutes at 375 degrees. 
3. Take the plate from the oven and let the crust cool completely before filling it with the pumpkin filling. 
4. Speed up the cooling process by popping the crust in the fridge as well. 
5. To make the pie filling, combine together the softened cream cheese, 1 tablespoon of evaporated milk, and sugar in a large mixing bowl and whisk everything together until the ingredients are smooth. 
6. Then, gently stir in the Cool Whip to the cream cheese mixture. 
7. Once you have incorporated the Cool Whip, spread the creamy mixture into the bottom of the cooled pie crust. 
8. In a large mixing bowl, pour the remaining evaporated milk and dry pudding mixes (do not actually make the pudding).
9. Then, using the whisk, beat the ingredients together for a minute until the ingredients become thick. 
10. Once the pudding mixture is thick, add in the pumpkin puree and pumpkin pie spice, and stir it all together with the whisk. 
11. After the pumpkin layer ingredients are well combined, spread it over top of the cream cheese layer and refrigerate it for 4 hours or until it is completely set up. 
12. Then serve it and enjoy with whipped cream topping! We are sure this Double Layer Pumpkin Pie Recipe will become a family favorite.

Make Your Own Spices

While I know it is convenient to just buy a container of pumpkin pie spice, there is just something about making your own blend for the delicious Fall recipes. Take a look at how to make pumpkin pie spice from The Pioneer Woman. Maybe even make up some for your friends too and put it in a cute jar as a gift!

Explore More Delicious Pumpkin Pies, Tarts, and Cobblers

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

• Caramel Pecan Turtle Pumpkin Pie
• Mini Pumpkin Cheesecakes
• Mini Pumpkin Pies
• No Bake Pumpkin Pie
• Pumpkin Pecan Cobbler
• Pumpkin Spice Cheesecake
• Simple Pumpkin Pie

Serves: 8 servings

Double Layer Pumpkin Pie Recipe

5 from 1 vote

This easy no bake double layer pumpkin pie recipe has a graham cracker crust and pumpkin pie filling with a cream cheese layer.

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Refrigerate 4 hours hrs

Total Time 4 hours hrs 22 minutes mins

Print Pin

Ingredients

Pie Crust

• 1 ½ cups graham cracker crumbs I pulsed the graham crackers in my blender
• ⅓ cup white sugar
• 6 Tablespoons butter melted
• ½ teaspoon ground cinnamon

Pie Filling

• 4 ounces cream cheese at room temperature
• 1 Tablespoon evaporated milk chilled
• 1 Tablespoon sugar
• 1 ½ cups cool whip (about 1/2 of an 8 ounce container) thawed
• 1 cup evaporated milk chilled
• 6.8 ounces instant vanilla pudding mix
• 15 ounces pumpkin puree
• 2 teaspoons pumpkin pie spice

Instructions

Pie Crust

• Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
• Press mixture into an 8 or 9 inch pie pan. Bake at 375℉ for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).

Pie Filling

• Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
• Gently fold in Cool Whip.
• Spread cream layer on the bottom of the cooled pie crust.
• Pour remaining 1 cup evaporated milk into bowl.
• Add dry pudding mixes (do not prepare pudding as directed on box – just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
• Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
• Refrigerate for 4 hours or until set. If desired, top with whipped cream.

Notes

While I know it is convenient to just buy a container of pumpkin pie spice, there is just something about making your own blend for the delicious fall recipes.

Nutrition

Calories: 363 kcal · Carbohydrates: 53 g · Protein: 3 g · Fat: 16 g · Saturated Fat: 9 g · Cholesterol: 41 mg · Sodium: 392 mg · Potassium: 177 mg · Fiber: 2 g · Sugar: 37 g · Vitamin A: 8750 IU · Vitamin C: 2 mg · Calcium: 65 mg · Iron: 2 mg

Equipment

• Small Mixing Bowl
• Pie Dish
• 2 Large Mixing Bowl
• Whisk
• Rubber spatula

Recipe Details

Course: Dessert

Cuisine: American

Cost: $10

Author: Steph Loaiza