Double Layer Pumpkin Pie
Light and fluffy cream cheese whipped cream meets silky pumpkin spice custard in a graham crust to create this Double Layer Pumpkin Pie. Combining the best of both worlds and adding a fun twist to a beloved fall classic!
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This Double Layer Pumpkin Pie is sure to be a hit at all your fall gatherings. A luscious cream cheese-infused whipped cream layer is topped with a smooth, velvety pumpkin custard all in a graham crust. It’s simple to make and you don’t even need to turn your oven on for this one. My mom makes a version of this every Thanksgiving, using instant vanilla pudding and Cool Whip, so I thought I would make my own version with scratch-made fillings. It’s like combining cheesecake and pumpkin pie into one stunning, irresistible dessert!
How to Make Double Layer Pumpkin Pie
Make the Pumpkin Pudding
The pumpkin layer tastes just like a classic pumpkin pie filling except there is no baking required! Brown sugar, cornstarch, and spices are combined followed by pumpkin puree, milk, and heavy cream. The mixture is cooked on the stove until it thickens and starts to boil. Vanilla is added at the end, in addition to a little butter which gives the pudding a glossy shine.
Mix the Cream Cheese Whipped Cream
Cream cheese is mixed with powdered sugar and vanilla. Then heavy cream is slowly streamed in and whipped up to create a light and fluffy whipped cream that is slightly thick from the cream cheese.
Layer the Fillings
A pre-made graham cracker pie crust is used for the base of the pie. First, the cream cheese whipped cream is added to the bottom and spread out evenly. Then the cooled pumpkin pudding is layered on and the top is spread out smooth.
Chill and Serve
The pie needs to chill in the fridge for at least 2 hours or let it sit overnight. Once the pie has chilled completely, pipe whipped cream rosettes around the edges then slice, serve, and enjoy!
Pie FAQs
What is the best way to store the pie?
The pie should be covered with plastic wrap and stored in the fridge, for up to 3 days.
How far in advance can it be made?
This is a great dessert to make ahead of time since it needs time to set up and chill in the fridge. I recommend making it no more than 1-2 days in advance. Cover the pie with plastic wrap then add the whipped cream rosettes right before serving.
Can the pie be made gluten-free?
Yes, this pie can easily be made gluten-free! The whipped cream and pumpkin fillings are naturally gluten-free so just ensure the pre-made graham crust you select is gluten-free as well (I like the Mi-Del brand).
Tips for the Best Double Layer Pie
- Use pumpkin purée. A common mistake is reaching for pumpkin pie filling rather than pumpkin purée. The pie filling has added ingredients and will make the pudding runny. Be sure to get pure pumpkin purée for the perfect flavor and texture.
- Cool the pudding. Let the pumpkin pudding cool down completely before adding it to the pie. If it’s too warm, it may melt the whipped cream layer, and blend the layers together. Cooling the pudding ensures you will get those two distinct layers.
- Chill the pie. Give the pie plenty of time to chill and set before slicing. This will make it much easier to slice and will help give each layer a clean look.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Pies You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Double Layer Pumpkin Pie
Ingredients
For the Pumpkin Pudding
- ½ cup (100g) brown sugar
- 3 Tablespoons (25g) cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of salt
- 1 cup (244g) pumpkin purée
- 1 cup (240mL) whole milk
- ½ cup (120mL) heavy cream
- ½ teaspoon vanilla extract
- 2 Tablespoons (28g) unsalted butter, cut into small cubes
For the Cream Cheese Whipped Cream
- 4 ounces (113g) cream cheese
- ½ cup (60g) powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup (180mL) heavy cream
For the Pie
- 1 (9”) graham cracker pie crust
- whipped cream for topping, optional
Instructions
- Pumpkin Pudding: In a medium saucepan, whisk together the sugar, cornstarch, spices, and salt. Add the pumpkin purée, milk, and heavy cream and whisk until thoroughly combined.
- Cook the mixture over medium heat and whisk constantly until the mixture thickens and starts to bubble, about 10 minutes. Allow the pudding to boil for about 1 minute. Remove from heat and stir in the vanilla and butter.
- Place the pudding in a heat-safe bowl and cover the top directly with plastic wrap. Refrigerate until completely cool.
- Cream Cheese Whipped Cream: With an electric handheld or stand mixer, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract and mix just until combined. Scrape the bowl with a rubber spatula.
- Slowly stream in the heavy cream with the mixer running at medium-low speed. Continue whipping until the mixture has slightly thickened then increase to high speed. Whip until the mixture forms stiff peaks and has no lumps remaining. Be careful not to overmix.
- Assembly: Add the whipped cream mixture to the bottom of the crust and spread out with a small offset spatula to create an even layer. Give the chilled pumpkin pudding a good stir then spoon it on top of the whipped cream layer. Spread it out to create an even layer, smoothing out the top. Chill the pie in the fridge for at least 2 hours or overnight.
- Once the pie is chilled, topped with whipped cream rosettes (if desired), then slice, serve, and enjoy!
Thank you for a homemade version of this recipe using whole milk and heavy cream – minus the cool whip and instant pudding! It’s just what I was looking to find.
That was exactly my goal with this recipe and it makes me so happy to hear that you enjoyed it Beth! 🧡