Double Layer Cream Cheese Pumpkin Pie is your traditional pumpkin pie taken to the next level. It is like if pumpkin pie and cheesecake had a baby. It is truly irresistibly light, creamy and so luscious. And, it’s a no-bake pie!
It is lighter than cheese cake and more decent than pumpkin pie.
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This Double Layer Cream Cheese Pumpkin Pie is amazing. There is no baking required, takes only a few ingredients and only 15 minutes to prepare.
Also, you can make the day before and have ready for your holiday party but be warned, make extra!
If you’re looking for more Fall recipes, try these Apple Bread Pudding with Bourbon Sauce, Pumpkin Crunch Cake and Apple Pie Tart.
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
Why We Love This Pumpkin Cream Cheese Pie Recipe
Pumpkin pie has been an American staple, find out it’s history here.
- 15 Minutes: Just a few minutes and you can check dessert off your list!
- Easy Ingredients: All simple ingredients only 8 needed!
- Family Friendly: This pie will disappear like magic! Make several!
- Adaptable: Can make it gluten free or lower calorie!
Ingredient Notes for Easy Pumpkin Cheesecake Pie Recipe
- Cream Cheese: This is the star of the creamy pumpkin pie recipe.
- Frozen Whipped Topping: Cool whip is an easy and stable ingredient to use in this pumpkin cheesecake recipe.
- Graham Cracker Crust: A premade pie pan of the crust. You can make your own or use store bought.
- Pumpkin Puree: Any brand use pumpkin pie puree not pie filing.
- Vanilla instant pudding: This adds more flavor to the cream cheese layer of this pumpkin recipe.
- Pumpkin pie seasoning: This adds all those warm fall flavors to enhance the pumpkin flavor.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Pumpkin Pie Cheesecake
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- Swirl: Make a fancier spiced pumpkin pie by using a cream cheese swirl.
- Ingredient substitution: Use a fat free cream cheese or a non dairy cream cheese for making the cream cheese mixture.
- Cool: It is important to let the pie cool for all the layers to firm up before serving.
How to Make Cream Cheese Pumpkin Pie Recipe
You can make your own fresh pumpkin pie anytime you want. Pour the pie filling into the prepared crust and you are ready.
These are the basic steps for making the pie. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Beat Cream Cheese and Whipped Cream Layer
First, in a large bowl add cream cheese, sugar and 1 tablespoon of milk to a medium bowl and beat with a hand mixer until combined and then fold in half of the thawed whipped topping.
Step 2: Then spread cream cheese pumpkin pie filling into Pie Crust
Then spread cream cheese mixture into graham cracker crust.
Step 3: Pumpkin Base
Next in another medium bowl, combine pumpkin, pudding mixes, 1 cup milk and pumpkin pie spice and next beat until fully combined. Spread pumpkin mixture on top of cream cheese mixture.
Step 4: Place pie in the refrigerator and Chill
Finally, refrigerate for at least 4 hours before serving, to let it cool. Lastly, top with remaining whipped topping to top the pie.
Recipe FAQs to Make the Best Pumpkin Pie
Expert Tips for Making This No Bake Pumpkin Pie Recipe
This light and fluffy pie is both smooth and creamy and with these tips and tricks you can make it even better.
- Add Decorations: Fall leaves cookies as toppers.
- Short cut tip: Feel free to use fall sprinkles or additional pumpkin pie spice on top.
- Variation tip: Pudding flavors can be changed up, try the cheesecake flavor or this seasonal pumpkin pie pudding for this Double Layer Pumpkin Pie.
- Dietary consideration tip: Low fat, low sugar varieties of cream cheese, pudding, milk etc to make it more calorie friendly.
What to Serve with Double Layer Cream Cheese Pumpkin Pie
- Stabilized Whipped Cream
- Pumpkin Milkshake
- Homemade Pumpkin Spice Creamer
- Cream Cheese Pumpkin Pie with Gingersnap Crust
Double Layer Cream Cheese Pumpkin Pie
Ingredients
- 8 ounces Cream cheese, room temperature
- 1 tablespoon Sugar
- 1 cup Milk, plus 1 tablespoon, divided
- 8 ounces Frozen whipped topping, thawed and divided
- 1 Graham cracker crust
- 15 ounces Pumpkin Puree, 15 oz 1 can
- 6.8 ounces Vanilla instant pudding, 2 boxes of 3.4 oz each packages
- 1 ¾ teaspoon Pumpkin pie seasoning
Instructions
- Add cream cheese, sugar and 1 tablespoon of milk to a medium bowl and beat until combined.
- Fold in half of the thawed whipped topping.
- Spread cream cheese mixture into graham cracker crust.
- In another medium bowl, combine pumpkin, pudding mixes, 1 cup milk and pumpkin pie spice; Beat until fully combined.
- Spread pumpkin mixture on top of cream cheese mixture.
- Refrigerate for 4 hours.
- Top with remaining whipped topping.
Expert Tips
-
- Add Decorations: Fall leaves cookies as toppers.
- Short cut tip: Feel free to use fall sprinkles or additional pumpkin pie spice on top.
- Variation tip: Pudding flavors can be changed up, try the cheesecake flavor or this seasonal pumpkin pie pudding for this Double Layer Pumpkin Pie.
- Dietary consideration tip: Low fat, low sugar varieties of cream cheese, pudding, milk etc to make it more calorie friendly.
Wow, does that look delicious! I love the combination with cheesecake. So anxious to give it a try!
I love this recipe because I love pumpkin cheesecake but that is often too heavy after a big meal, this is so light and yet packs all the flavor of a pumpkin cheesecake! Thanks