The perfect way to shake up a Thanksgiving classic. Home cooks looking for a simple, no-bake treat will love this pumpkin pie with cream cheese layer packed with fall flavors and a rich, creamy texture.
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Pumpkin pie with cream cheese layer
Few flavors evoke fall and the holidays quite like pumpkin. Long after October’s Jack-o-Lanterns have disappeared, hungry folks will be chowing down on Thanksgiving pumpkin pies and other pumpkin treats as temperatures plunge.
Those looking to enjoy these incredible flavors but find themselves a bit short on time this holiday season should try out this double layer pumpkin pie recipe. Simple, fast, and delicious, there’s a lot to love about this twist on a classic dessert.
Why this double layer pumpkin pie should be on your holiday table
As anyone who’s sat down to a massive family holiday meal knows, pumpkin pies and cheesecakes are both favorites for capping off an indulgent meal filled with tasty food and great conversation. So, naturally, why not combine them?
This one-of-a-kind dessert is sure to get your fellow diners talking and will likely earn you a few requests for your recipe. The rich, sweet pumpkin flavors perfectly contrast the creaminess of the bottom layer, while classic fall spices enhance each bite.
Why you’ll love this recipe for your holiday gatherings
One of the best parts of this recipe is how simple it is to prepare. Home cooks need just a few minutes of whipping and assembling ingredients, followed by a few hands-off hours in the fridge.
That’s right – there’s no baking required with this easy pumpkin cheesecake pie, saving you time, hassle, and oven space. Plus, using convenient premade pie crusts and instant pudding mixes also makes prep nice and easy.
Ingredients
Producing this easy, delicious pumpkin cheesecake pie dessert requires rounding up the following ingredients:
- Cream cheese
- Milk
- Sugar
- Cool Whip
- Keebler Ready-Crust Graham Cracker Crust
- Half-and-Half
- Jell-O Vanilla Instant Pudding and Pie Filling
- Canned pumpkin puree
- Ground cinnamon
- Ground ginger
- Ground cloves
While it’s possible to use fresh pumpkin and create your own puree, the canned version is typically easier and better for recipes like this. Those who’d prefer to whip their own cream instead of using Cool Whip are also welcome to do so, with similar final results.
How to make double layer pumpkin pie
You’ll need just 20 minutes from start to finish to whip up this 2-layer pumpkin pie recipe:
- Combine softened cream cheese, milk, and sugar in a large bowl, then whisk until smooth.
- Fold in the Cool Whip.
- Spread this mixture across the bottom of the pie crust.
- Beat half-and-half and pudding mix in a medium bowl until thick, around 1 to 2 minutes.
- Add the pumpkin puree and spices, then mix to combine.
- Spread the pumpkin mixture over the cream cheese base.
- Stick the pie in the refrigerator and let it chill for three hours before serving.
- For an extra indulgent bite, top each slice with another scoop of whipped topping and some crumbled nuts.
What to serve with pumpkin pie
This decadent yet simple dessert is a perfect part of any holiday dessert spread. Serve it alongside festive options like the unique, creamy Eggnog Pie or delicious Chocolate Peppermint Bundt Cake. For an alternative to traditional gingerbread cookies, you can also bake a tasty Gingerbread Cake that tastes just like the holidays.
Wash down your favorite desserts with a steaming cup of coffee, tea, or hot cocoa, or a cold glass of milk. Or, for a fall-themed treat, heat up a mug of apple cider.
How to store the pie
Storing your leftover pie is about as simple as making it. Simply cover any remaining portions with plastic wrap or foil and place it in the fridge.
How long will it last?
If you and your fellow diners manage not to devour this treat in a single sitting, you’ll be happy to learn it saves well. It’ll remain at its best for up to four days, giving you ample time to enjoy your leftovers or make it ahead of time on busy holiday cooking days. Freezing isn’t recommended.
Love homemade pie? Try these recipes
- Easy Coconut Pie
- Chocolate Cream Pie Recipe
- Cracker Barrel Chocolate Pecan Pie
- Blueberry Cheese Cake Pie
- Eggnog pie
- Sour Cream Blueberry Pie Recipe
- Diabetic Apple Pie Recipe
- How to Make Kool Aid Pie
- Millionaire Pie
- No-Bake Cherry Cheese Pie
- Baker’s Coconut Custard Pie Recipe
Top Pumpkin Dessert Recipes
Be sure to take a look at more of the best pie recipes and my easy Thanksgiving recipes.
Thanks to Stephanie Gardner for this recipe.
Sensational Double Layer Pumpkin Pie
Ingredients
- 4 ounces cream cheese softened
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 1/2 cup Cool Whip
- 1 Keebler Ready-Crust Graham Cracker Pie Crust (6 ounces)
- 1 cup half-and-half
- 2 packages Jell-O Vanilla Flavor Instant Pudding and Pie (4-serving size)
- 16 ounces pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- In a large bowl, mix the cream cheese, sugar, and milk until smooth using a wire whisk.
- Gently stir in the Cool Whip. Spread the mixture on the bottom of the pie crust.
- Pour the half-and-half into the bowl. Add the pudding mix and beat with a wire whisk until well blended and thick (1 to 2 minutes).
- Stir in the pumpkin and spices with a wire whisk and mix well. Spread over the cream cheese layer.
- Refrigerate for at least 3 hours. Garnish with more whipped topping and nuts if desired.
Laura H.
I’ve been making this for years. Instead of half and half, I use regular milk. I am not a fan of pumpkin anything but this pie is wonderful! It is the only pumpkin pie I will eat.
Stephanie
That’s a very glowing recommendation!
Shery Sullivan
Can’t wait to try this. Finishing a brown bag apple pie now. This sounds better.
Liz
This sounds so good!
Liz
This sounds so good!