Double Layer Pumpkin Pie


This double layer pumpkin pie combines cheesecake and pumpkin pie into one delicious dessert. On top of a ready-made graham cracker crust are two luscious layers — light and fluffy cream cheese and perfectly spiced, creamy pumpkin that's thickened with pudding mix. Add this easy, no-bake pie to your holiday menu, or serve it up anytime you're craving a decadent treat.

Prep Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins
1 9-inch pie

Why make this double layer pumpkin pie for Thanksgiving? Double the layers means double the deliciousness!

Double Layer Pumpkin Pie Ingredients

These are the ingredients you'll need to make this double layer pumpkin pie:

· Milk: You'll need one cup of milk for the pumpkin layer, plus one tablespoon for the cheesecake layer.
· Pumpkin puree: Use store-bought pumpkin puree or make your own at home.
· Pudding mix: Instant vanilla pudding mix adds indulgent flavor and helps hold the pumpkin layer together.
· Spices: The top half of this double layer pumpkin pie is spiced with cinnamon, ginger, and cloves.
· Cream cheese: This bottom cheesecake layer starts with softened cream cheese.
· Sugar: A tablespoon of white sugar sweetens the cheesecake layer.
· Whipped topping: Frozen whipped topping, such as Cool Whip, adds pleasant "fluff" to the base layer.
· Pie crust: Use a store-bought graham cracker crust or make your own with our top-rated recipe.

How to Make Double Layer Pumpkin Pie

Double Layer Pumpkin Pie on a white plate

You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make this double layer pumpkin pie:

1. Make the top layer: Whisk the cold milk, pumpkin puree, pudding mix, cinnamon, ginger, and cloves until well-combined. Let it sit until the mixture is thickened.
2. Make the bottom layer: In a separate bowl, beat the cream cheese, sugar, and whipped topping.
3. Assemble the pie: Spread the cream cheese mixture in an even layer in the graham cracker crust. Spread the pumpkin mixture on top. Refrigerate until set.

Allrecipes Community Tips and Praise

"Delicious," raves Zuzana Halbgewachs. "I was really happy with this recipe. If you like pumpkin pie and cheesecake you are going to love this pie. Very refreshing and has just the right amount of spices."

"This was excellent," according to mmtammymm. "Light and fluffy. It was hard to let it sit overnight in order to eat it. Just make sure you let the center cook long enough or it gets a little liquidy. Great mousse-like cheesecake!"

"Wonderful taste," says CMACINTYRE. "A nice change from the standard pumpkin pie for Thanksgiving. Save a little of the whipped topping to spread on top and then sprinkle with sliced almonds."

Editorial contributions by Corey Williams


Pumpkin Layer:

  • 1 cup cold milk

  • 1 (15 ounce) can solid pack pumpkin puree

  • 2 (3.5 ounce) packages instant vanilla pudding mix

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

Cheesecake Layer:

  • 4 ounces cream cheese, softened

  • 1 tablespoon milk

  • 1 tablespoon white sugar

  • 1 ½ cups frozen whipped topping, thawed

  • 1 (9 inch) prepared graham cracker crust


  1. Pour milk for pumpkin layer into large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes.

  2. Meanwhile, beat cream cheese, milk, and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping. Spoon into graham cracker crust and spread into an even layer.

  3. Spread thickened pumpkin mixture over top. Cover and refrigerate until set, about 4 hours.

Nutrition Facts (per serving)

356 Calories
16g Fat
51g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 356
% Daily Value *
Total Fat 16g 21%
Saturated Fat 8g 41%
Cholesterol 18mg 6%
Sodium 690mg 30%
Total Carbohydrate 51g 19%
Dietary Fiber 2g 8%
Total Sugars 37g
Protein 4g
Vitamin C 3mg 13%
Calcium 76mg 6%
Iron 2mg 9%
Potassium 207mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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