This no-bake double layer pumpkin cheesecake is the combination of two of my favorite desserts. It starts with a thick, homemade graham cracker crust. Then we have a decadent cheesecake layer followed by a pumpkin pie layer.
Double layer pumpkin pie is one of my favorite fall desserts, but you can enjoy it anytime you’re craving pumpkin. It’s so easy and can be made ahead of time to free up the busy time before holidays or gatherings.
I promise you’re going to fall in love with this flavor combination!
What is Double Layer Pumpkin Pie?
While some of us grew up with this pie, others may not have heard of it before. Double layer pumpkin pie is a no-bake dessert that is essentially pumpkin pie with a cream cheese layer on the bottom.
It’s most often made with a graham cracker crust. Common toppings include whipped cream and nuts (especially pecans).
How to Make Double Layer Pumpkin Pie
The most difficult part about making this pie is waiting for it to set. Seriously!
All you need is your ingredients, a pie pan, mixing bowl(s) and a mixer and you’re set. Let’s take a look at how to assemble these layers.
For detailed instructions and ingredient amounts, follow the directions in the recipe card at the bottom of this page. I recommend reading through my summary here for a full overview of the recipe and then using the recipe card to make the dessert.
Here are the ingredients you’ll need for each layer.
For the crust
- Graham cracker crumbs
- Butter – use salted or add a pinch of salt to the crust
- Brown sugar – the extra moisture in the brown sugar helps hold the crust together better than white sugar.
For the cheesecake layer
- Cream cheese
- Whole milk
- Powdered sugar
For the pumpkin pie layer
- Vanilla pudding mix – you can use other flavors but they will affect the color.
- Whole milk
- Pumpkin puree – NOT pumpkin pie filling
- Pumpkin pie spice – or a combination of your favorite pumpkin spices
- Whipped cream – store bought or homemade
- Pecans – walnuts would work nicely, too.
- Caramel sauce – store bought or homemade
How to Make and Assemble the Pie
Here’s how to put those ingredients together.
You’ll mix up the ingredients for the crust and then press them into your pie pan. The crust needs to chill while you’re making the next layer.
The Cheesecake Layer
Use a hand or stand mixer to mix this layer together and then add it to the pie crust. This layer needs to chill in the fridge or freezer while you make the pumpkin pie layer.
The Pumpkin Pie Layer
You’ll mix the pudding and milk together until thickened and then add the rest of the ingredients and whisk until smooth. This layer gets smoothed over the cheesecake layer and then goes back to the fridge until the dessert has fully set up.
- It’s really important that the dessert chills between layers. If the layers do not set up, they will mix together and you’ll lose the double-layer aspect of the dessert.
- Let the layers chill for additional time if necessary. I let mine chill for about 10 minutes between layers while making the next layer.
- When adding your layers, do so gently. Don’t press hard with your spoon or spatula or this will cause the layers to mix.
- Let the dessert chill for the full time before cutting it for defined layers.
- Use a sharp, clean knife for each cut to preserve the layers.
How to Store
If you have leftover double layer pumpkin cheesecake, cover your pie dish with aluminum foil and store it in the fridge. You can also transfer leftover pieces to an airtight container and put those in the fridge for up to four days.
I don’t recommend freezing this dessert to preserve the taste and texture.
Double Layer Pumpkin Pie
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons melted butter salted
- 1 tablespoon brown sugar
- 8 ounces one package cream cheese, room temperature
- ¼ cup whole milk
- ¾ cup confectioner’s sugar
Pumpkin Pie Layer
- 2 boxes vanilla instant pudding mix
- 2 cups whole milk
- 1 15 ounce can pumpkin puree
- 2 teaspoons pumpkin pie spice
- Whipped, pecans, caramel sauce
- Mix the graham cracker crumbs and melted butter together in a small bowl.
- Using your hands, press the graham cracker mixture into the bottom of a pie pan.
- Place the pie pan in the fridge or freezer while you prepare the rest of the pie.
- Mix the cream cheese, ¼ milk, and confectioner’s sugar in a medium bowl on high with a hand mixer. Mix for about three minutes until the ingredients are completely combined and smooth.Note: The cream cheese is probably too cold if your mixture is lumpy. It needs to come to room temperature before mixing. You can put it in the microwave for 15-30 seconds to smooth it out.
- Remove the pie pan from the fridge or freezer and spread the cream cheese mixture into an even layer over the crust. Return it to the fridge or freezer while you prepare the next layer.
- In a medium-large bowl, whisk together the pudding mix and 2 cups of whole milk. Whisk until the pudding thickens (about two minutes).
- Add the pumpkin puree and the pumpkin pie spice to the thickened pudding. Whisk the ingredients together until combined.
- Remove the pie pan from the fridge or freezer and use a spatula to gently add the pudding mixture on top of the cream cheese mixture in an even layer.
- Refrigerate the pie for about 4 hours or overnight before serving so the layers can set.
- Top with your desired toppings before serving.