Double Layer Cream Cheese Pumpkin Pie is a great make-ahead dessert for Thanksgiving or any fall gathering. It sets up beautifully in the fridge with no need for fussy crust work or water baths. Whether you serve it with whipped cream or keep it simple, this pie delivers all the cozy vibes with a little extra polish.
If you want more fun pumpkin desserts, then check out my pumpkin Pumpkin Lasagna Dessert and my Pumpkin Spice Bars.
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Why this Double Layer Pumpkin Pie Recipe is a Keeper
This creamy pumpkin no-bake cheesecake checks all the boxes. It’s simple, satisfying and totally customizable, making it perfect for the upcoming fall season.
- No-Bake Ease: Many popular versions are no-bake, meaning you can skip the oven and free up valuable space during the holidays. This also makes it a great recipe for beginners or kids to help with. It puts a twist on regular pumpkin pie.
- Irresistible Texture: It delivers a perfect contrast of textures; a smooth, rich cream cheese layer, a light and spiced pumpkin layer, and a crunchy graham cracker crust. It’s a crowd-pleaser that satisfies both cheesecake and pumpkin pie lovers.
- Make-Ahead Friendly: This pie is even better when made a day in advance, as the flavors have time to meld and the pie has plenty of time to set. This is a huge plus for holiday planning.
- Light and Creamy: Unlike a dense, traditional pumpkin cheesecake, this pie is often described as lighter and airier, making it a perfect finish to a heavy holiday meal.
Is Pumpkin Puree the Same as Pumpkin Pie Filling?
No. Pumpkin puree is just mashed up pumpkin, while pie filling has other ingredients added instead of just pumpkin.
What People are Saying
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 Michelle
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Ingredient Notes to Make Double Layer Pumpkin Pie
All of the required ingredients are easy to find at the store, but some of the ingredients may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pumpkin Puree: It’s important to use pumpkin purée, not pumpkin pie filling.
- Cream Cheese: Cream cheese in pumpkin pie makes it like a creamy cheesecake layer.
- Instant Pudding: I like to use instant vanilla pudding, but you could also try pumpkin pudding
- Pumpkin Pie Spice: Make your own classic Pumpkin Pie Spice to have on hand throughout the fall season.
Variations and Substitutions for Double-Layer Pumpkin Pie
This pumpkin pie with cream cheese recipe is so easy to change up. I like to experiment with ingredients to make different varieties.
- Crust: Substitute the graham cracker crust with a gingersnap or Biscoff cookie crust for a spicier, more complex flavor profile. You can also use crushed shortbread cookies for a buttery base.
- Chocolate Twist: Make with an Oreo crust for a richer flavor.
- Flavor: Add a touch of bourbon or rum to the pumpkin layer for a sophisticated twist. You can also vary the spices by adding extra ginger, cloves, or allspice.
- Toppings: While a dollop of whipped cream is classic, you can get creative with a caramel drizzle, toasted pecans, candied ginger, or a sprinkle of cinnamon.
- Healthy Alternatives: Some recipes suggest using “lite” cream cheese, “sugar-free” pudding mix, or “lite” whipped topping for a lower-calorie version.
How to Make No Bake Double Layer Pie
This recipe comes together in 3 quick and easy steps. This easy double layer pumpkin pie is so good, it quickly became one of my favorites.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Cream Cheese Layer: In a medium bowl, beat together the softened cream cheese, 1 Tablespoon of milk and sugar. Gently stir in half of the whipped cream.
- Make the Pumpkin Layer: In another large bowl, add the pumpkin puree, vanilla pudding, the rest of the milk and the pumpkin spice. Beat until everything is combined.
- Layer and Chill: Spread the cream cheese mixture into the crust first. Then, then pour in the pumpkin mixture and spread over cream cheese layer. Refrigerate the pie for at least 4 hours, then top with the rest of the whipped cream.
Prep Ahead Suggestions for Pumpkin Cheesecake Pie
Prepping delicious pumpkin cream cheese pie ahead of time can really help to save time and kitchen space if hosting a party.
- Assemble the Pie: You can prepare the entire pie and store it in the refrigerator, covered loosely, for 1 to 3 days before you plan to serve it. In fact, making it ahead of time is often recommended! The flavors have a chance to meld together and the pie layers firm up beautifully, resulting in a cleaner slice and an even better texture
- Pre-Make Crust: Prepare crust up to 3 days in advance.
Storing and Use Leftover Layer Cream Cheese Pumpkin Pie
- Store: Store the pie in the refrigerator, covered loosely with plastic wrap or a pie saver container. It will keep well for 3-4 days.
- Use Leftovers: This is not a pie that lends itself well to creative leftover uses, as the layers would not hold up. The best way to enjoy leftovers is simply to eat them cold, as they were intended.
Questions About Double Layer Cream Cheese Pumpkin Pie
Using cool whip in the cream cheese layer makes it nice and fluffy. However, if you choose to not use it, the texture will be different.
If your pie isn’t setting it could need to sit longer in the fridge. Make sure to use the correct pudding. Use Instant and not the cook variety. Also, use full fat versions.
Sure, feel free to use whatever pie crust you like. Some great options are a buttery shortbread or a spicy gingersnap are both great choices.
Expert Tips for Making Cream Cheese Pumpkin Pie Recipe
- Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature before you start. This prevents lumps and ensures a smooth, creamy layer.
- Use Cold Evaporated Milk: For the pumpkin layer, using cold evaporated milk with the instant pudding mix helps the mixture set up more quickly and firmly.
- Pure Pumpkin, Not Pie Filling: Double-check your can to ensure you are using 100% pure pumpkin puree.
- Chill Completely: The most important tip for this pie is patience! Allow it to chill for at least 4 hours, or overnight, for the best results. A well-chilled pie will slice cleanly and hold its shape beautifully.
- Use a Mixer: Since both mixtures will be thick, it will be difficult to hand whisk together the ingredients. It’s best to use an electric hand mixer.
- Serve this Recipe: Serve with Snickers Salad, Apple Crisp Bars or Pumpkin Spice Cake Mix Cookies.
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Double Layer Cream Cheese Pumpkin Pie
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Ingredients
- 8 ounces Cream cheese, 1 brick, room temperature
- 1 Tablespoon Sugar
- 1 cup Milk, plus 1 tablespoon, divided
- 8 ounces Frozen whipped topping, 1 tub thawed, divided
- 1 Graham cracker crust
- 15 ounces Pumpkin puree, 1 can
- 6.8 ounces Vanilla instant pudding, 2 boxes of 3.4 ounce 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.
Christina’s Notes
- Layer Carefully: Chill between steps for clean slices.
- Use Full-Fat Dairy: Richer texture and better stability.
- Serve Cold: Best enjoyed straight from the fridge.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
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