Double Layer Pumpkin Pie Recipe

pumpkin pie

Continuing with the theme of fall baking favorites and my love of all things pumpkin, I wanted to share this Double Layer Pumpkin Pie Recipe just in time for Thanksgiving. You can also check out my previous fall recipe for the Best Ever Pumpkin Bread.

I understand that not everyone loves pumpkin, especially not as much as I do. However, no matter how you feel about the stuff, it just isn’t Thanksgiving without a pumpkin pie. This variation gives the traditional dessert a bit of a twist without steering too far from the original.

This is a dessert my grandma used to make every Thanksgiving and everyone always loved it. I never got my hands on her exact recipe so over the years I scoured the Internet and suffered several Pinterest fails in my quest to finally getting this recipe as close to hers as possible in order to carry on the tradition.

This recipe includes a layer of more traditional pumpkin pie on top of a cream cheese and whipped topping layer creating the perfect pumpkin pie combination that seems to be a hit with everyone who tries it.

The best part is, this is a no-bake recipe so it’s fairly quick and simple. Just be sure to leave time for refrigerating before serving! Add optional toppings such as whipped cream, pecans and caramel sauce to dress it up even further.

Drop me a line in the comments if you try this recipe and love it as much as my family does!

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pumpkin pie

Equipment needed:

Double Layer Pumpkin Pie


  • 1 - 8 oz. package cream cheese, softened
  • 3 cups whipped topping
  • 1 cup, plus 2 tbs, half and half creamer
  • 2 tbs granulated sugar
  • 2 - 3.4 ounce boxes of dry, instant vanilla pudding mix, unprepared
  • 1 - 15-ounce can of pure pumpkin (not pie filling)
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 extra large 9 oz graham cracker pie crust
  • Optional toppings: whipped cream, pecans and/or caramel sauce.


  • In one large mixing bowl combine softened cream cheese, sugar and 2 tbs of half and half creamer with whisk until smooth.
  • Gently add 3 cups of of whipped topping to cream cheese mixture until completely combined.
  • Spread cream cheese and whipped topping mixture into bottom of pie crust.
  • In second large mixing bowl combine both packages of pudding mix and 1 cup of half and half creamer with whisk until completely combined.
  • Add pumpkin and spices to pudding mix, stirring until completely combined.
  • Let pumpkin and pudding mixture stand for several minutes until set.
  • Layer pumpkin mixture over cream cheese layer, spreading carefully.
  • Refrigerate 3 to 4 hours.

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