Easy Double Layer Pumpkin Pie (No Bake)

I’ve combined the best no bake pumpkin pie with a creamy cheesecake layer to make a perfect Double Layer Pumpkin Pie creating the ultimate fall dessert.

 

Double-Layer Pumpkin Pie

Pumpkin pie is a classic dessert that no Thanksgiving or fall gathering would be complete without. With my double-layer pumpkin pie, you get the traditional pumpkin pie flavors a new and delicious twist with a layer of creamy cheesecake. It’s like having the best of both worlds by combining the smooth richness of cheesecake with perfectly spiced pumpkin filling. It’s an easy, no-bake dessert that’s sure to be a hit at any fall celebration or family gathering.

One of the best things about this recipe is that, though it tastes like a pie you spent hours baking, there is no baking, no springform pan, or fussy instructions involved. It’s an ideal dessert for pumpkin pie lovers looking for a quick and easy treat that only takes minutes to prepare. If you’re looking for the classic pumpkin pie experience, be sure to check out our Traditional Pumpkin Pie Recipe (family recipe!).

Why We Love This Recipe

• No bake pie – This is a no bake recipe, which is a great way to save oven space, especially during the holiday season. 
• Easy recipe – No springform pan or complicated instructions; this recipe is much easier than a traditional cheesecake.
• Delicious pumpkin flavor – The pumpkin mixture is full of fall flavor, the perfect addition to a delicious Thanksgiving dinner.
• Fun, new twist – This recipe gives classic pumpkin pie a new twist by adding a creamy cheesecake layer on the bottom. 

Ingredients

• 8-inch store-bought graham cracker crust – You can also use my Homemade Graham Cracker Crust.
• Cream cheese, room temperature – Softened cream cheese adds a creamy texture to the pie filling.
• Evaporated milk, chilled – Chilled evaporated milk helps create a smooth consistency in the pumpkin layer.
• Granulated sugar – Sweetens the pie filling to balance the flavors.
• Whipped topping, thawed – Adds a light and fluffy texture to the top layer of the pie.
• Instant vanilla pudding – Provides structure and a creamy texture to the cheesecake layer. Make sure you use instant pudding mixes.
• Pumpkin puree (not pumpkin pie filling) – The base ingredient for the pumpkin layer.
• Pumpkin pie spice – A blend of warm spices gives this dessert classic pumpkin pie flavor. 

How to Make Double Layer No Bake Pumpkin Pie

Step One: Make the Cream Cheese Layer

• In a medium bowl, mix cream cheese, sugar, and 1 tablespoon evaporated milk and mix until smooth. 
• Gently fold in 1 ½ cups of whipped topping until just incorporated. 
• Spread the mixture on the bottom of your premade Graham cracker crust and cover the bottom layer. 

Step Two: Make the Delicious Pumpkin Layer

• In a large bowl, use an electric hand mixer to combine the remaining 1 cup of evaporated milk and both packages of dry pudding mixes. Use a wire whisk to whisk it for one minute. 
• Stir in pumpkin puree and pumpkin pie spices until combined. 
• Spread the pumpkin filling on top of the cream cheese mixture in the pie pan. 

Step Three: Chill

• Refrigerate for at least 4 hours or until it has had time to set up.
• Decorate the top layer with additional whipped cream.

Suggestions and Alternatives

• Pudding – Substitute the instant vanilla pudding with white chocolate, butterscotch or chocolate pudding mix for a different flavor.
• Toppings – Top the pie with toasted pecans, a sprinkle of cinnamon sugar, or a dollop of whipped cream flavored with maple syrup or cinnamon.
• Pumpkin filling – Instead of pumpkin pie spice, try using chai spice or a blend of cardamom and cloves for a unique twist. 
• Crunchy additions – You can mix crushed gingersnap cookies or toffee bits into the pumpkin filling for added texture and flavor.
• Whipped Topping – Replace the traditional whipped topping with a coconut whipped cream for a dairy-free option, or for extra sweetness, you can use some of this Stabilized Whipped Cream. 

How To Store Pumpkin Cheesecake Pie

• Fridge – Store the pie covered loosely with plastic wrap or in an airtight container. It will keep well in the refrigerator for up to a couple days.
• Freezer – To freeze, first chill the pie in the fridge until firm. Wrap it tightly in plastic wrap, followed by aluminum foil or place it in a freezer-safe container. Freeze for up to 1-2 months. To serve, thaw overnight in the refrigerator before enjoying.

More Decadent Pie Recipes

• Cool Whip Pumpkin Pie
• Apple Pie
• Chocolate Cream Pie
• Creamy Lemon Pie
• Apple Crumble Pie