A delicious pumpkin pie dessert with a wonderful creamy twist! Easy double layer pumpkin pie recipe has two layers making this the ultimate pumpkin pie recipe.
This Easy Double Layer Pumpkin Pie recipe is one of the best pumpkin desserts I have had that isn’t the classic pumpkin pie. Pumpkin pie with a cream cheese layer is a little unexpected for a pie, but is the best surprise.
While this pie is super easy to make, it is dangerously delicious! It will be gone before you know it.
You might even want to make two of them if you are bringing it to a get together or a work function to make sure there is enough for everyone.
A few other pie recipes you could consider making during the holidays would be our Easy Pecan Pie, , and a super tasty crowd pleaser is our Asphalt Sheet Cake Pie Recipe.
Ingredients Needed For Our Easy Double Layer Pumpkin Pie Recipe (Cream Cheese Layer):
- Graham cracker crumbs
- White sugar
- Butter, melted
- Ground cinnamon
- Cream cheese
- Evaporated milk (chilled)
- Cool Whip, thawed
- Vanilla instant pudding
- Pumpkin puree
- Pumpkin pie spice
How to Make Our Easy Double Layer Pumpkin Pie Recipe (Cream Cheese Layer):
To make the crust of this pie mix together the graham cracker crumbs, sugar, butter, and ground cinnamon in a small mixing bowl until everything is mixed together well.
Then press the crumb mixture into the bottom of a pie plate and bake it in a preheated oven for 6-7 minutes at 375 degrees.
Take the plate from the oven and let the crust cool completely before filling it with the pumpkin filling.
Speed up the cooling process by popping the crust in the fridge as well.
To make the pie filling, combine together the softened cream cheese, 1 tablespoon of evaporated milk, and sugar in a large mixing bowl and whisk everything together until the ingredients are smooth.
Then, gently stir in the Cool Whip to the cream cheese mixture.
Once you have incorporated the Cool Whip, spread the creamy mixture into the bottom of the cooled pie crust.
In a large mixing bowl, pour the remaining evaporated milk and dry pudding mixes (do not actually make the pudding).
Then, using the whisk, beat the ingredients together for a minute until the ingredients become thick.
Once the pudding mixture is thick, add in the pumpkin puree and pumpkin pie spice, and stir it all together with the whisk.
After the pumpkin layer ingredients are well combined, spread it over top of the cream cheese layer and refrigerate it for 4 hours or until it is completely set up.
Then serve it and enjoy with whipped cream topping! We are sure this Double Layer Pumpkin Pie Recipe will become a family favorite.
Kitchen Necessities for Making This Delicious Easy Double Layer Pumpkin Pie Thanksgiving Dessert recipe:
- Small mixing bowl
- 8 or 9 in. pie plate (THIS is a great one!)
- Large mixing bowl (2)
- Whisk
- Rubber spatula
Make Your Own Spices
While I know it is convenient to just buy a container of pumpkin pie spice, there is just something about making your own blend for the delicious Fall recipes.
Take a look at how to make pumpkin pie spice from The Pioneer Woman. Maybe even make up some for your friends too and put it in a cute jar as a gift! This would taste amazing in our Easy Double Layer Pumpkin Pie recipe.
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Do you need more ideas for Thanksgiving desserts like our Easy Double Layer Pumpkin Pie Recipe?
- Strawberries and Cream Jello Dessert Salad Recipe
- Fluffy Cream Cheese Dessert
- Pumpkin Pie Cake
- Peanut Butter Striped Dessert
- Decadent Brownie Pudding Dessert
- Raspberry Pretzel Jello Salad/Dessert Recipe
- Pumpkin Pecan Cobbler
- Pumpkin Pie Truffles
Serves: 8
Easy Double Layer Pumpkin Pie Recipe
5 from 1 vote
This no-bake Easy Double Layer Pumpkin Pie Recipe is so easy to throw together and is the perfect holiday dessert!
Prep Time 4 hours hrs 15 minutes mins
Cook Time 7 minutes mins
Total Time 4 hours hrs 22 minutes mins
PrintPin
Ingredients
Pie Crust
- 1 1/2 cups graham cracker crumbs I pulsed the graham crackers in my blender
- 1/3 cup white sugar
- 6 Tablespoons butter melted
- 1/2 teaspoon ground cinnamon
Pie Filling
- 4 ounces cream cheese at room temperature
- 1 Tablespoon evaporated milk chilled
- 1 Tablespoon sugar
- 1 1/2 cups cool whip (about 1/2 of an 8 ounce container) thawed
- 1 cup evaporated milk chilled
- 6.8 ounces instant vanilla pudding mix
- 15 ounces pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
Pie Crust
Mix graham cracker crumbs, sugar, butter and ground cinnamon together in a bowl until fully incorporated.
Press mixture into an 8 or 9 inch pie pan. Bake at 375 degrees F for 6-7 minutes. Remove from oven and let cool for at least 30 minutes before adding pie filling (you can also cool in the fridge if needed).
Pie Filling
Combine cream cheese, 1 Tablespoon evaporated milk, and sugar with a whisk until smooth and fully combined.
Gently fold in Cool Whip.
Spread cream layer on the bottom of the cooled pie crust.
Pour remaining 1 cup evaporated milk into bowl.
Add dry pudding mixes (do not prepare pudding as directed on box – just use the dry pudding mix). Beat with wire whisk for 1 minute (mixture will be thick).
Stir in pumpkin puree and pumpkin pie spice with wire whisk until fully incorporated. Spread the mixture over the cream cheese layer.
Refrigerate for 4 hours or until set. If desired, top with whipped cream.
Notes
- While I know it is convenient to just buy a container of pumpkin pie spice, there is just something about making your own blend for the delicious Fall recipes.
Nutrition
Calories: 363 kcal · Carbohydrates: 53 g · Protein: 3 g · Fat: 16 g · Saturated Fat: 9 g · Cholesterol: 41 mg · Sodium: 392 mg · Potassium: 177 mg · Fiber: 2 g · Sugar: 37 g · Vitamin A: 8750 IU · Vitamin C: 2 mg · Calcium: 65 mg · Iron: 2 mg
Equipment
Small Mixing Bowl
8 inch pie tin
Large mixing bowls (2)
Whisk
Rubber spatula
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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Korrin Rue says:
My family loves a classic pie crust. Could I substitute it for the graham cracker crust?
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Momma Cyd says:
Yes, you can use whatever crust you prefer.
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Scott says:
I'm not understanding how much evaporated milk to use...the recipe from above says: 1+1 cup+Tablespoons evaporated milk chilled and divided
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Momma Cyd says:
Sorry about the confusion. It was written out in the instructions. Because of the programming, the evaporated milk is now listed separately. Hope this helps.
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Jill McMichael says:
Can I make two days before I need it? Would it still be ok if refrigerated the whole time?
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Momma Cyd says:
It should be ok 2 days before. I know one day is fine. We usually devour it very fast! Yes, keep in the fridge before serving.
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Duy Steinbock says:
This recipe is the first double layer pumpkin pie I've ever eaten (and made.) Many of my guests for Thanksgiving said this is the best pumpkin pie they've ever had, even compared to the more traditional pumpkin pie with a dense filling and flaky crust. They said this filling was airy and fluffy on the tongue - using the whisk instead of the paddle attachment on my KitchenAid and the fact this filling is not baked really makes the light texture more appealing after a heavy meal. I think the spice level was perfect and the amount of sugar was not too sweet. I'll be making this pie as part of my holiday celebrations for many more years to come.
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Momma Cyd says:
We love to hear this! So happy that everyone liked the pie! And we are so happy you made your first double layer pumpkin pie with our recipe! Thank you!!!
About The Author:
Kendra Murdock
Kendra lives in Northern Utah with her husband, Matt, and two cute kids. She loves to workout or relax with show and a treat in her spare time.
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