Table of Contents
- Introduction: A Slice of Fall Heaven
- Why This Easy Double Layer Pumpkin Pie Will Become Your Go-To Dessert
- The Perfect No-Bake Dessert for Busy Entertainers
- Layers of Flavor: From Tangy to Spiced
- Tips from Betty’s Kitchen for Foolproof Results
- Serving and Storing Your Double Layer Pumpkin Pie
- The Recipe: Double Layer Pumpkin Pie
- Notes & Tips
Key Takeaways
This easy double layer pumpkin pie combines a smooth, tangy cheesecake layer with a perfectly spiced pumpkin filling—all in a buttery graham cracker crust. Best of all, it’s a no-bake dessert that comes together in just 15 minutes of active prep time. Whether you’re hosting Thanksgiving dinner or simply craving a cozy fall treat, this crowd-pleasing pie delivers big flavor with minimal effort. Betty’s version takes the classic easy pumpkin pie to the next level with two irresistible layers that will have everyone asking for seconds.
Introduction: A Slice of Fall Heaven
Hi there! I’m Betty from Betty Cooks, and I’m so excited to share one of my all-time favorite fall desserts with you. There’s something magical about the combination of creamy cheesecake and spiced pumpkin that just feels like autumn on a plate. This easy double layer pumpkin pie has been a staple at my family gatherings for years, and every time I serve it, someone asks for the recipe. What I love most about this easy pumpkin pie is that it looks incredibly impressive but comes together with minimal effort—no rolling out pie dough, no worrying about a soggy bottom, and no oven required. It’s the kind of no bake pumpkin pie that lets you spend more time enjoying your guests and less time stressed in the kitchen.
Why This Easy Double Layer Pumpkin Pie Will Become Your Go-To Dessert
When I first started developing recipes for Betty Cooks, I knew I wanted to create a fall dessert that was both delicious and approachable. This easy double layer pumpkin pie checks every box. It’s no-bake, which means it’s perfect for warm days when you don’t want to turn on the oven. It’s make-ahead friendly, so you can prepare it the day before your gathering and simply pull it out of the fridge when you’re ready. And it’s endlessly customizable—add a drizzle of caramel, a sprinkle of toasted pecans, or a dollop of extra whipped cream to make it your own. This double layer pumpkin pie has earned a permanent spot in my holiday rotation, and I know it will in yours too.
The Perfect No-Bake Dessert for Busy Entertainers
Let’s be honest—holiday hosting can be a lot. Between the turkey, the sides, and the table settings, the last thing you need is a complicated dessert that demands constant attention. That’s where this no bake pumpkin pie comes to the rescue. With just 15 minutes of hands-on work and a pumpkin dessert that sets beautifully in the fridge, you can check dessert off your to-do list early. I love that this recipe uses simple, easy-to-find ingredients like instant pudding mix, pumpkin puree, and a prepared graham cracker crust. It’s the kind of easy pumpkin pie that feels like a secret weapon for busy home cooks. Plus, since there’s no baking involved, it’s a fantastic recipe to make with kids—they’ll love helping mix the layers and watching the pie come together.
Layers of Flavor: From Tangy to Spiced
The magic of this double layer pumpkin pie lies in its two distinct layers. The bottom layer is a creamy, tangy cheesecake mixture that provides a rich contrast to the lightly spiced pumpkin layer on top. By using instant vanilla pudding in the pumpkin layer, we achieve that perfectly sliceable, velvety texture without any baking. The warm spices—cinnamon, ginger, and cloves—give this pumpkin dessert that unmistakable autumn flavor we all crave. And because the layers set separately, every slice reveals a beautiful cross-section that looks like it came from a bakery. This easy double layer pumpkin pie proves that simple ingredients can create something truly special.
Tips from Betty’s Kitchen for Foolproof Results
Over the years, I’ve learned a few tricks to make this easy pumpkin pie absolutely perfect every time. First, make sure your cream cheese is fully softened before you start—cold cream cheese can leave lumps in your cheesecake layer. I like to let mine sit on the counter for about 30 minutes before mixing. Second, when folding in the whipped topping, use a gentle hand to keep the mixture light and airy. Third, give your pie plenty of time to chill. I recommend at least 4 hours, but overnight is even better. This allows the layers to set completely and the flavors to meld together beautifully. For an extra touch of elegance, garnish with a sprinkle of cinnamon or even a few candied pecans before serving. These small details make this thanksgiving dessert feel extra special.
Serving and Storing Your Double Layer Pumpkin Pie
This double layer pumpkin pie is best served chilled, straight from the refrigerator. For clean slices, use a sharp knife and wipe it clean between cuts. Leftovers can be stored covered in the refrigerator for up to 4 days, though I doubt it will last that long! If you’re making this pie ahead for a holiday gathering, you can prepare it up to two days in advance—just keep it covered in the fridge until you’re ready to serve. I don’t recommend freezing this pie, as the texture of the whipped topping can change upon thawing. Whether you’re serving it after Thanksgiving dinner or bringing it to a potluck, this no bake pumpkin pie is always a hit.
Notes & Tips
For best results, make sure your cream cheese is fully softened to avoid lumps. This pie needs to chill for at least 4 hours to set properly, but overnight is even better. You can substitute pumpkin pie spice for the cinnamon, ginger, and cloves—use about 1 ¾ teaspoons. This easy double layer pumpkin pie can be made up to two days in advance and stored covered in the refrigerator. For an extra festive touch, garnish with chopped pecans, a drizzle of caramel sauce, or a sprinkle of pumpkin pie spice before serving.
Easy Double Layer Pumpkin Pie: A Delicious Fall Dessert
Ingredients
For the Crust
- 1 (9-inch) graham cracker crust
For the Cream Cheese Layer
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon white sugar
- 1 tablespoon milk
- 1 (8 ounce) container frozen whipped topping, thawed
For the Pumpkin Layer
- 1 cup cold milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Topping
- Remaining whipped topping
- Additional ground cinnamon for garnish
Instructions
- In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add 1 tablespoon sugar and 1 tablespoon milk; mix until well combined. Gently fold in half of the whipped topping.
- Spread the cream cheese mixture evenly into the bottom of the graham cracker crust.
- In a large bowl, whisk together the cold milk and instant vanilla pudding mix for 2 minutes, or until thickened. Add the pumpkin puree, cinnamon, ginger, and cloves; mix until well combined.
- Fold in the remaining whipped topping.
- Spread the pumpkin mixture over the cream cheese layer in the crust.
- Refrigerate for at least 4 hours, or until firm.
- Before serving, top with additional whipped topping and a sprinkle of cinnamon.
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