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!
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.
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- 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!
What You Need to Make This No Bake Pumpkin Pie
Ingredients
- cream cheese
- frozen whipped topping
- graham cracker crust
- pumpkin
- vanilla instant pudding
- pumpkin pie seasoning
Equipment
How to Make No Bake Pumpkin Cheesecake Pie – Step by Step
- 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.
Common Questions About Double Layer Pumpkin Pie
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.
Indeed, it is safe to eat right out of the can, use it for overnight oats, milkshakes and other treats.
Truly make more, this recipe will be devoured.
Of course, this recipe will last in the fridge for up to four days.
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.
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Double Layer Pumpkin Pie
Ingredients
- 8 oz cream cheese, room temperature
- 1 tablespoon sugar
- 1 cup milk, plus 1 tablespoon, divided
- 8 oz frozen whipped topping, thawed and divided
- 1 graham cracker crust
- 1 can pumpkin, 15 oz
- 2 vanilla instant pudding, 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.
Video
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
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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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