Double Layer Pumpkin Pie

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5 from 3 votes
Double Layer 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.
Prep: 15 minutes
cooling time: 4 hours
Total: 4 hours 15 minutes
Double-Layer-Pumpkin-Pie on a white plate topped with whipped cream.

Double Layer 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!

Double-Layer-Pumpkin-Pie on a white plate topped with whipped cream.

This Double Layer Pumpkin Pie is amazing. There is no baking required, takes only a few ingredients and only 15 minutes to prepare. Sometimes, people refer to it as No Bake Pumpkin Cheesecake Pie, too.

If you are looking for more super easy desserts check out this link.


MORE EASY DESSERT RECIPES YOU MIGHT LIKE

Easy Desserts: Rustic Apple Tart | Old Fashioned Apple Fritters | Pumpkin Poke Cake


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!
Double-Layer-Pumpkin-Pie with a bite taken out of it on a white plate

What You Need to Make This No Bake Pumpkin Pie

Ingredients

Crust, pumpkin, cram cheese and spices needed to make pie.

Equipment

How to Make No Bake Pumpkin Cheesecake Pie – Step by Step

Taking the pudding and the pie filling and mixing it.
  • Make Cream Base: First, add cream cheese, sugar and 1 tablespoon of milk to a medium bowl and beat until combined and then fold in half of the thawed whipped topping and next, spread cream cheese mixture into graham cracker crust.
  • Pumpkin Base: Second, 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.
  • Set: Finally, refrigerate for 4 hours.Top with remaining whipped topping.
Filling the pie crust with the cream cheese mixture and the pumpkin mixture.

Common Questions About Double Layer Pumpkin Pie

IS PUMPKIN PUREE THE SAME AS PUMPKIN PIE FILLING?

No, the pumpkin puree is just the cooked down pumpkin, the pie filing has added spices, sugar and other ingredients. It is ready to be put into a pie and baked.

CAN YOU EAT CANNED PUMPKIN WITHOUT COOKING?

Indeed, it is safe to eat right out of the can, use it for overnight oats, milkshakes and other treats.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Truly make more, this recipe will be devoured.

MAKE AHEAD OF TIME?

Of course, this recipe will last in the fridge for up to four days.

Double-Layer-Pumpkin-Pie a whole pie with a cut taken out of it.

Expert Tips for Making Double Layer Pumpkin Pie

  • 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.

⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐

If you’ve tried this recipe, please rate it in the comment section below.

Double-Layer-Pumpkin-Pie on a white plate topped with whipped cream.

Double Layer Pumpkin Pie

5 from 3 votes
Double Layer 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.
Print Pin Rate
Servings: 8 servings
Prep Time: 15 minutes
cooling time: 4 hours
Total Time: 4 hours 15 minutes

Ingredients

  • 8 oz cream cheese room temperature
  • 1 tablespoon sugar
  • 1 cup milk plus 1 tablespoon, divided
  • 8 oz frozen whipped topping thawed
  • 1 graham cracker crust
  • 1 can pumpkin 15 oz
  • 2 vanilla instant pudding 3.4 oz each packages
  • 1 3/4 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.
 

Estimated Nutritional Information

Calories: 294kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 226mg | Potassium: 135mg | Fiber: 1g | Sugar: 15g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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1 thought on “Double Layer Pumpkin Pie”

  1. 5 stars
    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

    Reply

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