No Bake Double Layer Pumpkin Pie Recipe
When my best friend served this double-layer pumpkin pie at our first big family Thanksgiving, I knew she had created something magical. While everyone expected traditional pumpkin pie, this stunning two-toned masterpiece that combined the best of pumpkin pie and cheesecake in one incredible dessert appeared.
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The creamy white bottom layer gave way to a perfectly spiced pumpkin top, creating a visual and flavor experience with everyone asking for the recipe before the dessert was finished.
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Pumpkin pie with cream cheese layer
The magic happens through careful layering of complementary textures and flavors. The cream cheese base provides rich, tangy foundation that balances the sweet pumpkin spices, while instant pudding mix creates the perfect consistency for easy spreading and clean slicing. The no-bake method allows flavors to meld beautifully while maintaining distinct layers that create visual drama when served.
Ingredients
Producing this easy, delicious pumpkin cheesecake pie dessert requires rounding up the following ingredients:
Cream Cheese Layer Ingredients
- Cream cheese – Provides rich, tangy base that balances sweet pumpkin flavors perfectly
- Whole milk – Creates smooth consistency and helps blend cream cheese mixture
- Granulated sugar – Sweetens cream cheese layer and balances tanginess naturally
- Cool Whip – Adds lightness and creates fluffy texture in bottom layer
Pumpkin Layer Ingredients
- Half and half – Creates proper consistency for pudding mix and adds richness
- Vanilla instant pudding mix – Provides structure and sweetness for pumpkin layer
- Canned pumpkin puree – Delivers authentic pumpkin flavor and beautiful color
- Ground cinnamon – Adds warm spice that defines traditional pumpkin pie flavor
- Ground ginger – Contributes aromatic heat and complexity to spice blend
- Ground cloves – Provides depth and traditional holiday spice character
Assembly Ingredients
- Graham cracker crust – Ready-made convenience that complements both layers perfectly
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 perfect for any holiday dessert spread. Serve it alongside festive options like the unique, creamy Eggnog Pie or delicious Chocolate Peppermint Bundt Cake. As 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, hot cocoa, or a cold glass of milk. For a fall-themed treat, heat up a mug of apple cider.
Storage & Reheating Instructions
- Freezing: Not recommended as texture changes significantly, and layers may separate upon thawing.
- Refrigerator Storage: Cover tightly with plastic wrap or foil and refrigerate for up to 4 days maximum for best quality.
- Serving Method: Serve directly from refrigerator for best texture and flavor. Never serve at room temperature for extended periods.
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.
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No-Bake 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.
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.
That’s a very glowing recommendation!
Can’t wait to try this. Finishing a brown bag apple pie now. This sounds better.
This sounds so good!
This sounds so good!