No Bake Double Layer Pumpkin Pie Recipe

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

Need to shake up your classic pumpkin pie recipe?! Try this double-layer pumpkin pie–it will be your new go-to holiday dessert! This delicious dessert combines one light, creamy “cheesecake” layer and one layer of decadent, perfectly spiced pumpkin. The best part?! It’s a no-bake pie so it won’t crowd your holiday oven!

Need more amazing pie recipes for your holiday table? Try my Maple Pecan Pie, this Pumpkin Pie Without Evaporated Milk, or this totally decadent Pumpkin Pie with Condensed Milk! And if you love no-bake pies, you can’t miss this Hot Chocolate Pie!

Double layer pumpkin pie on a white plate with a fork.

Tired of plain old pumpkin pie? Yeah, me either. 🙂 But maybe you just need another sweet treat on your holiday table or need a dessert to bring to a potluck, Friendsgiving, or holiday party. This double-layer pumpkin pie is a delicious twist on regular pumpkin pie and a family favorite at our house!

This delicious dessert is made with a creamy “cheesecake” layer and a perfectly spiced pumpkin layer. Top it off with lots of homemade cinnamon whipped cream and everyone is happy!

What you’ll love about this recipe:

  • MAKE AHEAD- This double-layer pumpkin pie can be made up to 24 hours in advance (it’s actually better when chilled overnight!)
  • EASY – This pie uses simple ingredients and is super easy to make!
  • CROWD PLEASER – This pie is easy to make and perfect for holiday dinners, potlucks, and gatherings–it’s always a hit!


You’ll need the following ingredients to make this amazing No Bake Pumpkin Pie Recipe (with Double Layers!):

Ingredients needed to make a no bake double layer pumpkin pie.


Pumpkin Puree: Make sure you buy 100% pure pumpkin puree, not pumpkin pie filling. No extra spices should be added (you will be adding those yourself)!

Premade Graham Cracker Crumb Crust: Try to find the 10″ size (9oz.), if possible. If you can only find the 9″ (6oz.) that’s perfectly fine. Just know that your layers will be super thick (nothing wrong with that!)


Here are some quick visual instructions. Remember that full instructions with the exact ingredients will be in the recipe card below!

Step 1: In a large bowl, mix cream cheese, vanilla, and sugar. Gently stir in whipped topping. Evenly spread this first layer into the bottom of the prepared graham cracker crust.

Cream cheese being whipped with a mixer in a glass bowl.
Cream cheese filling spread into a graham cracker crust.

Step 2: In another bowl beat pudding mixes and one cup of milk. Add pumpkin and 2 teaspoons of ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

Pumpkin and spices being mixed in a glass bowl.

Step 3: Spread pumpkin filling layer evenly on top of the cream cheese layer. Chill the pie for at least 3-4 hours (or overnight!) before serving! Dollop with more whipped cream, if you like!

Pumpkin mixture being spread onto the cream cheese mixture in a graham cracker crust.
Pumpkin pie with dollops of cinnamon whipped cream.


  • Don’t skip chilling this pie before cutting and serving!! In fact, it’s best made the day before!
  • If you are using a store-bought graham cracker crust, the plastic covering doubles as a pie cover if you just flip it over. Very handy for storing your pie!
  • Resist the urge to use reduced-fat cream cheese for this recipe (c’mon, it’s the holidays!), it just doesn’t turn out as luscious and creamy as regular cream cheese!

Confidence Tip

To avoid lumps in your first layer, make sure your cream cheese is at room temperature before mixing it with your other ingredients.


  • Storage: Store pie in the fridge, covered for up to 4 days. If you are using a pre-made graham cracker crust, the plastic that lines the pie crust doubles as a pie cover if you flip it over! 🙂

  • Freezing: You can freeze this pie! For best results cover it either with plastic wrap or cover it with the plastic pie cover that came with the graham cracker crust. Then, place it in a large plastic Ziploc bag and seal it tightly. Freeze for up to 2 months. Thaw overnight in the fridge.

Additions & Substitutions


  • Whipped Cream: I highly recommend big dollops of Cinnamon Whipped Cream over the top of the pie right before serving!


  • Pumpkin Spice: In place of the cinnamon, ginger, nutmeg, and cloves, you can also use 3 heaping teaspoons of good-quality pumpkin pie spice. I will be 100% honest, though, NOTHING beats using the individual spices–it tastes so much better 🙂
  • Crust: Make your own easy graham cracker crust in place of the store-bought crust.


Is this recipe a double layer pumpkin cheesecake?

Yes and no. The bottom layer does have cheesecake-like elements, but it includes folding in whipped topping so it’s a bit “lighter” than a typical cheesecake. The top layer is similar to a pumpkin layer in a double layer pumpkin cheesecake like this one.

How long can this double layer pumpkin pie sit out?

According to U.S. Dairy, dairy products should not sit out unrefrigerated for more than two hours. This pie contains cream cheese, so don’t let it sit out much longer than that. Plus, this pie is best served cold and right from the fridge anyway!


In a dinner rut? I’ve got a Free Meal Plan with 7 of my most delicious, easy recipes! Sign up for my email list and I’ll send it over now, along with weekly dinner recipes!

Double layer pumpkin pie on a white plate topped with cinnamon whipped cream.

I hope you love this No Bake Double Layer Pumpkin Pie! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Double layer pumpkin pie on a plate with a fork.

Double Layer Pumpkin Pie

Casey Rooney
Need to shake up your classic pumpkin pie recipe?! Try this Double Layer Pumpkin Pie–it will be your new go-to holiday dessert! This delicious dessert combines one light, creamy "cheesecake" layer and one layer of decadent, perfectly spiced pumpkin. The best part?! It's a no-bake pie so it won't crowd your holiday oven!
5 from 18 votes
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 332 kcal


  • 8 oz. full-fat cream cheese, softened See Note 1
  • 8 oz. whipped topping such as Cool Whip you'll use half for the first layer and the rest for topping
  • 3 tbsp powdered sugar
  • 2 tsp vanilla extract
  • 1 15 oz. can pure pumpkin puree make sure it's pure pumpkin and not canned pumpkin pie mix! 🙂
  • 1 5.1 oz. box instant vanilla pudding you can also use (2) 3.4 oz. smaller boxes
  • 1 cup cold milk
  • 2 tsp ground cinnamon See Note 2
  • 1/2 tsp ginger
  • 1/4 tsp EACH nutmeg and cloves
  • pinch of sea salt
  • 1 9 oz. or 10" pre made graham cracker pie crust See Note 3


  • Make the cream cheese layer: In a large bowl, combine cream cheese, powdered sugar and vanilla extract. With an electric mixer, mix ingredients together until well combined (about one minute). You can use either a hand mixer or a stand mixer fitted with the wire whisk or paddle attachment. Gently fold in HALF of the whipped topping. Spread cream cheese mixture evenly into the graham cracker crust as the bottom layer.
  • Make the pumpkin layer: In another large bowl, combine dry pudding mix and milk. Beat with an electric mixer (hand or stand mixer) for one minute until there are no lumps (mixture will be THICK, not like regular pudding).
  • Add: To the bowl with the pudding mixture, add pumpkin puree, and spices (cinnamon, ginger, nutmeg, cloves and salt). Stir well to combine. Carefully spread pumpkin mixture over the cream cheese layer making sure the pumpkin completely covers the cream cheese layer!
  • Refrigerate: Chil the pie for at least 3-4 hours before cutting. Serve with the remaining Cool Whip/whipped topping or this homemade cinnamon whipped cream!


Note 1: To soften cream cheese, you can either leave it out at room temperature for an hour or so OR place it in a microwave-safe container and microwave on 50% power for about a minute.
Note 2: In place of the cinnamon, ginger, nutmeg and cloves, you can also use 3 heaping teaspoons of good-quality pumpkin pie spice. I will be 100% honest, though, NOTHING beats using the individual spices–it tastes so much better 🙂
Note 3: If you can only find a 9 inch (6 oz.) graham cracker pie crust, no biggie. Your layers will just be a bit thicker! Note: If you use a smaller crust, you will have about 1/2 cup of the filling leftover.
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
Save this recipe form

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you’ll receive more easy recipes every week!


Calories: 332kcalCarbohydrates: 38.5gProtein: 5.1gFat: 18gSaturated Fat: 11gCholesterol: 55mgSodium: 525mgPotassium: 106mgFiber: 2gSugar: 31.7gCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!

Similar Posts

5 from 18 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Absolutely loved this no-bake double-layer pumpkin pie! The creamy cheesecake layer and spiced pumpkin layer create a heavenly combination. Topped with cinnamon and whipped cream, it’s a holiday favorite in my family now!

  2. 5 stars
    I just made this recipe as a test run before Thanksgiving and it was AMAZING! Can’t wait to make it again next month!

  3. This was everything a gourmet dessert should be, and then some! Excited to serve this again for Thanksgiving; easily, a new favorite pumpkin pie recipe!

  4. It was Canadian Thanksgiving last weekend and I made this for a friendsgiving party that we attended. OMG, it was so good! It all got eaten (which I was disappointed with because I was hoping I’d get to eat the leftovers!).

  5. 5 stars
    I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!

  6. 5 stars
    The double layer makes this pumpkin pie so special and decadent! Cannot wait til autumn to make this!

  7. 5 stars
    I’m admittedly not a huge fan of traditional pumpkin pie, but I could legitimately eat this version all year long! It’s so yummy!

  8. 5 stars
    Never tried anything like this before and it’s incredible! I was worried since I’m not much of a baker but this recipe was a cinch to follow. Thank you for that!

  9. 5 stars
    Such a great recipe! First you had me at no bake. Then you had me at double layer! This pumpkin pie with cheesecake is going to be a fall favorite this year and will for sure be a hit come the holiday season!