Double Layer Pumpkin Pie Recipe: Easy, Creamy and No-Bake
A tangy cream cheese layer under a spiced pumpkin layer in a graham cracker crust, set in the fridge with no oven. Twenty minutes of work, best made the day before. The baked version is here too.
- No oven needed
- 20 minutes + chill
- Pie, 9×13 or mini cups
- Baked version included
A slice of double layer pumpkin pie: white cream cheese layer, orange pumpkin layer, graham crust and whipped cream.
A double layer pumpkin pie is pumpkin pie with a surprise underneath: a cool, tangy cream cheese layer under the spiced pumpkin. The classic is no-bake, set with instant pudding in the fridge, so the oven stays free on Thanksgiving. The card scales from one pie to a 9×13 or mini cups, and the baked version is written out below.
In this post:
- Why two layers are better than one
- The no-bake recipe, pie to 9×13
- Four rules for clean layers
- No-bake or baked, and the baked recipe
- Six ways to change it
- Make ahead, troubleshooting and 14 FAQs
Why Double Layer Pumpkin Pie Is Worth It
Two layers, one forkful
A cool, tangy cheesecake layer under a soft, spiced pumpkin layer. Every slice shows the two colors, and the contrast is the whole point.
No oven on the busiest day
Twenty minutes of mixing and the fridge does the rest. The oven stays free for the turkey and the sides.
Better made ahead
It sets best overnight and keeps three days, so it is the pie to make on Wednesday.
Easy to scale
One pie, two pies, a 9×13 for a crowd or twelve mini cups for a dessert table. The card scales every amount.
No-Bake Double Layer Pumpkin Pie Recipe
The card makes one 9-inch pie, 8 slices. Tap a size for mini cups, two pies or a 9×13.
No-Bake Double Layer Pumpkin Pie
A tangy cream cheese layer under a spiced pumpkin layer in a graham cracker crust, set with instant pudding in the fridge, no oven. Twenty minutes of work. Tap a size for mini cups, two pies or a 9×13 pan.
What are you making?
Ingredients
- 12 mini tart shells1 (9-inch)2 (9-inch)1 pressed 9×13 graham cracker crust, ready-made or homemade (9×13: 2½ cups crumbs, ½ cup melted butter, ⅓ cup sugar)
- 8 oz8 oz16 oz16 oz full-fat cream cheese, softened, for the bottom layer
- 1 tbsp1 tbsp2 tbsp2 tbsp milk
- 2 tbsp2 tbsp¼ cup¼ cup granulated sugar
- ½ tsp½ tsp1 tsp1 tsp alcohol-free vanilla
- 1 cup1 cup2 cups2 cups whipped topping or stabilized whipped cream
- 1 cup1 cup2 cups2 cups cold milk, for the pumpkin layer
- 2 boxes2 boxes4 boxes4 boxes instant vanilla pudding mix, 3.4-oz
- 1 can1 can2 cans2 cans pure pumpkin puree, 15-oz (not pie filling)
- 1¼ tsp1¼ tsp2½ tsp2½ tsp pumpkin pie spice
- ½ cup½ cup1 cup1 cup whipped topping, folded into the pumpkin
- whipped cream and a dusting of cinnamon, to finish
Instant pudding, not cook-and-serve, or the top will not set. Pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Cream cheese must be soft or the bottom layer stays lumpy. Whipped topping and instant pudding contain no gelatin.
Instructions
Ready the crust
Use a ready-made graham crust, or stir 1½ cups graham crumbs with ⅓ cup melted butter and 3 tbsp sugar, press into a 9-inch pie dish and chill 30 minutes (or bake 8 minutes at 350°F and cool).
Beat the cream cheese layer
Beat the softened cream cheese, milk, sugar and vanilla until completely smooth, about 2 minutes. Fold in the whipped topping until no streaks remain.
Spread and chill
Spread the cream cheese layer evenly over the bottom of the crust, right to the edges. Chill it while you make the pumpkin layer; a cold base keeps the layers separate.
Whisk the pumpkin layer
Whisk the cold milk and pudding mix for 2 minutes until very thick. Whisk in the pumpkin and spice until smooth and evenly orange, then fold in the remaining whipped topping.
Dollop, do not pour
Spoon the pumpkin layer around the edge first, then the middle, and spread gently to cover. Pouring it in one place pushes the white layer aside.
Chill until set
Refrigerate at least 4 hours, or overnight for the cleanest slices.
Finish and slice
Pipe whipped cream around the edge and dust with cinnamon. Slice with a knife dipped in hot water and wiped dry between cuts.
Four Rules for Clean Layers
Halfway: the white cream cheese layer smooth in the crust, the pumpkin layer whisked and ready to spoon on.
Soft cream cheese, beaten smooth
Leave it out an hour. Cold cream cheese never beats smooth, and the lumps show in the white layer.
Instant pudding, cold milk, 2 minutes
Whisk until very thick before the pumpkin goes in. Warm milk or cook-and-serve pudding leaves a soft top.
Chill the bottom, dollop the top
A cold base and the pumpkin spooned on from the edges keep a clean line between the layers.
Overnight is best
Four hours sets it; a night in the fridge gives the neatest slices and the most flavor.
No-Bake or Baked Double Layer Pumpkin Pie?
Up close: graham crust, the white cheesecake layer, silky pumpkin and a swirl of cream.
| No-bake (the card) | Baked | |
|---|---|---|
| Texture | No-bake (the card)Light, mousse-like, creamy | BakedDense, custardy, like cheesecake and pumpkin pie |
| Oven | No-bake (the card)None | Baked350°F for 50 to 60 minutes |
| Crust | No-bake (the card)Graham cracker | BakedDeep-dish pastry or graham |
| Time | No-bake (the card)20 minutes + 4 hours chill | Baked20 minutes + 1 hour bake + 6 hours cool and chill |
| Keeps | No-bake (the card)3 days in the fridge | Baked4 days in the fridge |
| Best for | No-bake (the card)Make-ahead, no-oven, kids helping | BakedA classic baked pie with a cheesecake surprise |
The Baked Version
For a classic baked pie with a cheesecake layer hidden underneath:
- Heat the oven to 350°F. Use an unbaked 9-inch deep-dish pie shell or a pressed graham crust.
- Cheesecake layer: beat 8 oz soft cream cheese, ¼ cup sugar, 1 egg and ½ tsp alcohol-free vanilla until smooth. Spread in the shell.
- Pumpkin layer: whisk 1 can (15 oz) pumpkin, 1 can (14 oz) sweetened condensed milk, 2 eggs, 1½ tsp pumpkin pie spice and ¼ tsp salt. Spoon gently over the cheesecake layer.
- Bake 50 to 60 minutes, with a foil ring over the crust edge after 30, until the edges are set and the center has a slight jiggle.
- Cool 2 hours on a rack, then chill at least 4 hours. Whipped cream to serve.
Six Ways to Make It Your Own
Same two layers, a different crust or finish. Tap one:
Classic No-Bake Double Layer
The pie above: graham crust, cream cheese layer, pumpkin pudding layer, whipped cream and cinnamon on top.
Gingersnap Crust
Swap the graham crumbs for 1½ cups finely crushed gingersnaps with ¼ cup melted butter, no added sugar. A spicy, peppery base that suits the pumpkin.
Chocolate Cookie Crust
A pressed crust of chocolate sandwich cookie crumbs (filling and all) with 3 tbsp melted butter. Dark crust, white layer, orange layer: the most striking slice.
Maple Pecan Crunch
Just before serving, scatter pecans toasted with a spoon of maple syrup and a pinch of salt over the whipped cream. Crunch on a soft pie.
Salted Caramel
Drizzle thick caramel sauce over the set pie in thin lines and finish with flaky salt. Add it just before serving so it stays in lines.
Triple Layer Pumpkin Pie
Add a third layer of whipped cream, an inch thick, over the pumpkin before chilling, dusted with cinnamon. Taller and lighter; needs a deep-dish crust.
Make Ahead, Storage and Troubleshooting
On the dessert table: the pie on a cake stand with whipped cream rosettes, plated slices and mugs of coffee.
| How | How long | |
|---|---|---|
| Make ahead | HowUp to 2 days before, covered, in the fridge | How longWhipped cream on the day |
| Fridge | HowCovered, after cutting | How long3 days |
| Freezer | HowWhole or sliced, wrapped well, before the whipped cream | How long1 month; thaw overnight in the fridge |
| Serving | HowStraight from the fridge | How longBack in the fridge within 2 hours |
| Travel | HowIn the pie dish, chilled, in a cool bag | How longPipe the cream on arrival |
More for the Thanksgiving dessert table:
- Another no-bake: no-bake pumpkin pie cheesecake
- For the traditionalists: deep dish pumpkin pie
- Layered and spoonable: pumpkin lush pie
- Make your own spice: pumpkin pie spice mix
- With caramel: caramel pumpkin pie
- The whole table: a Thanksgiving pie bar
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemLumpy white layer | Likely causeCold cream cheese | FixSoften an hour; beat before adding anything |
| ProblemPumpkin layer runny | Likely causeCook-and-serve pudding, warm milk, or under-whisked | FixInstant pudding, cold milk, whisk 2 full minutes |
| ProblemLayers mixed together | Likely causeTop poured in one place, base not chilled | FixChill the base; dollop from the edges |
| ProblemToo sweet | Likely causePumpkin pie filling used instead of puree | FixPlain pumpkin puree only |
| ProblemSoggy crust | Likely causeAssembled more than 2 days ahead | FixMake it 1 day ahead; bake a homemade crust 8 minutes |
| ProblemMessy slices | Likely causeCut too soon, or with a cold knife | FixChill overnight; hot, wiped knife |
| ProblemCracked top (baked version) | Likely causeOverbaked | FixPull when the center still jiggles; whipped cream covers it |
Nutrition (approximate, per slice)
One of eight slices of the no-bake pie with a ready-made graham crust, before the whipped cream on top. Halal with alcohol-free vanilla; contains dairy and gluten.
Double Layer Pumpkin Pie: FAQs
What is double layer pumpkin pie?
A pumpkin pie with a cream cheese layer underneath the pumpkin, usually in a graham cracker crust. The classic version is no-bake and set with instant pudding; a baked version uses a cheesecake layer under a pumpkin custard.
Is double layer pumpkin pie baked?
The classic one is not: the cream cheese layer and the pumpkin pudding layer set in the fridge. The baked version, written out above, bakes at 350°F for 50 to 60 minutes.
How long does it take to set?
At least 4 hours in the fridge, and overnight is best. The pudding keeps firming for the first 12 hours.
Can I make it the day before?
Yes, and it is better that way. Make it up to 2 days ahead, keep it covered in the fridge and pipe the whipped cream on the day.
Can you freeze double layer pumpkin pie?
Yes, for up to a month, wrapped well and before the whipped cream. Thaw overnight in the fridge. The texture softens slightly but it slices well.
Can I use cook-and-serve pudding?
No. Only instant pudding sets in cold milk. Cook-and-serve needs heating and leaves a runny layer in this recipe.
Why is my pumpkin layer runny?
Usually warm milk, cook-and-serve pudding, or not whisking the milk and pudding for the full 2 minutes before the pumpkin goes in. Chilling longer helps a little; whisking properly fixes it.
Can I use homemade whipped cream instead of whipped topping?
Yes, if it is stabilized so it holds: whip 1 cup heavy cream with 2 tbsp powdered sugar and 2 tbsp instant pudding mix to stiff peaks. Plain whipped cream weeps after a day.
Pumpkin puree or pumpkin pie filling?
Pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, and with the pudding it makes the pie too sweet.
Which crust is best?
A graham cracker crust for the no-bake pie; gingersnap or chocolate cookie crusts are in the tabs. Use deep-dish if the crust is homemade, so both layers fit.
Can I make it sugar-free?
Use sugar-free instant vanilla pudding, sugar-free whipped topping and a sugar substitute in the cream cheese layer. The crust still has some sugar.
How do I get clean layers?
Chill the cream cheese layer before adding the pumpkin, spoon the pumpkin on from the edges instead of pouring, and slice cold with a hot, wiped knife.
How many does one pie serve?
Eight slices from a 9-inch pie, fifteen squares from a 9×13, or twelve mini cups from the same amount of filling.
Is this pie halal?
Yes with alcohol-free vanilla. Whipped topping and instant pudding contain no gelatin; check the labels of any brand you have not used before.
More Pumpkin Pies
No-bake, deep dish, layered, caramel, the spice mix and a whole pie bar.
No-Bake Pumpkin Pie Cheesecake
The cheesecake take. See the recipe → ClassicDeep Dish Pumpkin Pie
The tall baked one. See the recipe → LayeredPumpkin Lush Pie
Four layers, no oven. See the recipe → CaramelCaramel Pumpkin Pie
Rich and silky. See the recipe → PantryPumpkin Pie Spice Mix
Five spices, homemade. See the mix → The TableThanksgiving Pie Bar
How to set one up. See the guide →Soft cream cheese, instant pudding whisked cold, the pumpkin dolloped on, a night in the fridge. Two layers in every slice, and no oven on Thanksgiving.
Save this double layer pumpkin pie for the holidays.
