Elevate your holiday table with this delicious Double Layer Pumpkin Pie. It updates a classic Thanksgiving recipe by adding a decadent cream cheese filling between the tender graham cracker crust and pumpkin pudding topping. Finish each slice with a dollop of whipped cream for a dessert that turns any meal into a special occasion!
Jump to RecipePumpkin pie is the most iconic of all the fall pumpkin desserts, especially at Thanksgiving. But to be honest, I’ve never been a huge fan of pumpkin pie unless a slice is smothered in whipped cream. This Double Layer Pumpkin Pie recipe solves that problem with a rich cream cheese layer along with a thick pumpkin filling.
I started using this as my standard pumpkin pie at Thanksgiving as soon as I made it the first time. Plus, it was one less thing I needed to find oven space for since it’s a no-bake pie!
Ingredients
Graham cracker crust. You can get a prepared crust from the grocery store, but I highly recommend making one from scratch. I really like the recipe from Sally’s Baking Addiction which gives a great graham cracker crust tutorial.
Cream cheese. Use your choice of regular or low fat. Soften the cream cheese on the countertop about 20 minutes or so before you plan on starting the pie.
Milk. Whole or 2% work well. I don’t recommend skim milk, however, as it is a bit too thin for this recipe.
Sugar. We use just a bit to get the right sweetness in the tangy cream cheese layer.
Whipped topping. Using store bought dessert topping is much faster and easier than preparing homemade whipped cream for this layer.
Milk. Again, whole or 2% are the best options.
Vanilla pudding mix. The secret ingredient for the most rich, creamy and luscious pumpkin pie filling!
Pumpkin. You want canned pumpkin AKA pumpkin puree, not pumpkin pie filling.
Spices. This recipe uses a classic pumpkin pie spice blend everyone loves that includes cinnamon, ginger, and cloves. Feel free to use a jarred combination, if you like.
How to Make Double Layer Pumpkin Pie
Use your hand mixer to whip softened cream cheese, milk, and sugar. Gently fold in whipped topping until well blended. Spread in the bottom of the prepared graham cracker crust.
You can use the same mixing bowl to whip the milk and pudding mix together into a thick paste. Add pumpkin and spices and mix well. Spread the mixture over the cream cheese layer to cover completely.
Cover with plastic wrap and refrigerate for at least 3 hours.
Don’t those two layers look delicious?!
Serve slices of double layer pumpkin pie with additional whipped topping – I always add a large dollop on mine!
Frequently Asked Questions
Yes, there is a BIG difference! Canned pumpkin, also called pumpkin puree, is simply unseasoned cooked and pureed pumpkin. Pie filling, however, includes a blend of spices and sugar – and sometimes additional fillers/preservatives, too.
Making a solid graham cracker crust is key. The crumb should be made of fine ground crackers, and be tightly packed with just the right amount of butter.
It is also important to not over-whip the cream cheese layer… Blending too much will thin out the mixture and become more liquid-y. Also be sure to chill the pie long enough, and keep it refrigerated. If the whipped cream filling becomes warm it can possibly seep into the crust.
Keep the double layer cream cheese pumpkin pie covered tightly with plastic wrap. Store in the fridge for up to 4 days. But I suggest making any whipped cream topping fresh when ready to serve.
More Recipes to Try
Layered Cream Cheese Pumpkin Pie
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20
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minutes376
kcal20
minutesElevate your holiday table with this delicious Double Layer Pumpkin Pie. It updates a classic Thanksgiving recipe by adding a decadent cream cheese filling between the tender graham cracker crust and pumpkin pudding topping. Finish each slice with a dollop of whipped cream for a dessert that turns any meal into a special occasion!
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Ingredients
9 inch 9 graham cracker pie crust
4 ounces 4 cream cheese softened
1 tblsp 1 milk
1 tblsp 1 sugar
1 1/2 cups 1 1/2 whipped topping
1 cup 1 milk
2 pkg 2 vanilla pudding mix
16 ounces 16 pumpkin
1 tsp 1 ground cinnamon
1/2 tsp 1/2 ground ginger
1/4 tsp 1/4 ground cloves
Directions
- In a medium mixing bowl, combine cream cheese, 1 tblsp milk and sugar; mix until smooth. Fold in whipped topping. Spread in the bottom of graham cracker crust.
- In the same mixing bowl, add 1 cup milk and pudding mix. Beat until smooth; mixture will be thick. Stir in pumpkin and spices and mix well. Spread evenly over cream cheese mixure.
- Cover with plastic wrap and refrigerate for at least 3 hours. Serve with additional whipped topping.
Notes
- Keep the double layer cream cheese pumpkin pie covered tightly with plastic wrap. Store in the fridge for up to 4 days. But I suggest making any whipped cream topping fresh when ready to serve.
Nutrition Facts
- Calories: 376kcal
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