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Double Layer Pumpkin Pie with bite out of it
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5 from 1 vote

Easy Double Layer Pumpkin Pie Recipe

This no-bake Easy Double Layer Pumpkin Pie Recipe is so easy to throw together and is the perfect holiday dessert!
Prep Time4 hours 15 minutes
Cook Time7 minutes
Total Time4 hours 22 minutes
Course: Dessert
Cuisine: American
Keyword: Best Pumpkin Dessert, Pumpkin Pie Recipe, Pumpkin Pie with Cream Cheese Layer, Thanksgiving dessert recipe
Servings: 8
Calories: 363kcal

Equipment

  • Small Mixing Bowl
  • 8 inch pie tin
  • Large mixing bowls (2)
  • Whisk
  • Rubber spatula

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: 363kcal | Carbohydrates: 53g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 392mg | Potassium: 177mg | Fiber: 2g | Sugar: 37g | Vitamin A: 8750IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg