Name: Double Layer Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 262 min
Ingredients: 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; 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

How to Make Double Layer Pumpkin Pie

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.

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.

Take the plate from the oven and let the crust cool completely before filling it with the pumpkin filling.

Speed up the cooling process by popping the crust in the fridge as well.

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.

Then, gently stir in the Cool Whip to the cream cheese mixture.

Once you have incorporated the Cool Whip, spread the creamy mixture into the bottom of the cooled pie crust.

In a large mixing bowl, pour the remaining evaporated milk and dry pudding mixes (do not actually make the pudding).

Then, using the whisk, beat the ingredients together for a minute until the ingredients become thick.

Once the pudding mixture is thick, add in the pumpkin puree and pumpkin pie spice, and stir it all together with the whisk.

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.

Then serve it and enjoy with whipped cream topping! We are sure this Double Layer Pumpkin Pie Recipe will become a family favorite.

A round pie with a graham cracker crust filled with a smooth, white, creamy filling, placed on a light-colored background.

A mixing bowl with pumpkin puree, brown sugar, and a whisk partially submerged in the mixture, on a light-colored background.

A pie dish with a graham cracker crust is filled with a layer of white and a dollop of orange filling yet to be spread.

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!

A clear pie dish containing a pumpkin pie with a swirl pattern and a graham cracker crust, showing a few slices removed.

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.

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Questions & Reviews

Korrin Rue says:

My family loves a classic pie crust. Could I substitute it for the graham cracker crust?
Momma Cyd says:

Yes, you can use whatever crust you prefer.
Scott says:

I'm not understanding how much evaporated milk to use...the recipe from above says: 1+1 cup+Tablespoons evaporated milk chilled and divided
Momma Cyd says:

Sorry about the confusion. It was written out in the instructions. Because of the programming, the evaporated milk is now listed separately. Hope this helps.
Jill McMichael says:

Can I make two days before I need it? Would it still be ok if refrigerated the whole time?
Momma Cyd says:

It should be ok 2 days before. I know one day is fine. We usually devour it very fast! Yes, keep in the fridge before serving.
Duy Steinbock says:

This recipe is the first double layer pumpkin pie I've ever eaten (and made.) Many of my guests for Thanksgiving said this is the best pumpkin pie they've ever had, even compared to the more traditional pumpkin pie with a dense filling and flaky crust. They said this filling was airy and fluffy on the tongue - using the whisk instead of the paddle attachment on my KitchenAid and the fact this filling is not baked really makes the light texture more appealing after a heavy meal. I think the spice level was perfect and the amount of sugar was not too sweet. I'll be making this pie as part of my holiday celebrations for many more years to come.
Momma Cyd says:

We love to hear this! So happy that everyone liked the pie! And we are so happy you made your first double layer pumpkin pie with our recipe! Thank you!!!