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.
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. While this pie is super easy to make, it is dangerously delicious! It will be gone before you know it.
Recipe Ingredient Notes
To make Double Layer Pumpkin Pie, you will need the following ingredients:
- 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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Small mixing bowl
- Pie Dish
- Two Large Mixing Bowls
- Whisk
- Rubber spatula
How to Make Double Layer Pumpkin Pie
- 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.
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!
Explore More Delicious Pumpkin Pies, Tarts, and Cobblers
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pecan Turtle Pumpkin Pie
- Homemade Fresh Pumpkin Pie
- Mini Pumpkin Cheesecakes
- Mini Pumpkin Pies
- No Bake Pumpkin Pie
- Pumpkin Pecan Cobbler
- Pumpkin Pie
- Pumpkin Spice Cheesecake
Double Layer Pumpkin Pie Recipe
Ingredients
Pie Crust
- 1 ½ cups graham cracker crumbs, I pulsed the graham crackers in my blender
- ⅓ cup white sugar
- 6 Tablespoons butter, melted
- ½ teaspoon ground cinnamon
Pie Filling
- 4 ounces cream cheese, at room temperature
- 1 Tablespoon evaporated milk, chilled
- 1 Tablespoon sugar
- 1 ½ 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 teaspoon 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℉ 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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
My family loves a classic pie crust. Could I substitute it for the graham cracker crust?
Yes, you can use whatever crust you prefer.
I’m not understanding how much evaporated milk to use…the recipe from above says: 1+1 cup+Tablespoons evaporated milk chilled and divided
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.
Can I make two days before I need it? Would it still be ok if refrigerated the whole time?
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.
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.
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!!!