Double Layer Pumpkin Pie

This no-bake, easy to make Double Layer Pumpkin Pie will be your new family favorite for Thanksgiving and the holidays! SUPER EASY to make, it takes less than 10 minutes to put together. The hardest part is waiting for it to set up in the refrigerator. Make this the day before and save lots of time! It was my favorite pumpkin pie when I was growing up as a kid, my mom would make this every Christmas and Thanksgiving.

This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

You will need:

4 oz. (half a block) of cream cheese, softened to room temperature

1 cup plus 1 Tablespoon of cold milk

1 ¼ TB granulated sugar

1 ½ cups thawed Cool Whip (about half of an 8oz. carton)

1 store-bought prepared graham cracker crust (I used a Mi-Del’s gluten free) but Keebler is fine if you don’t need to make it gluten free)

2 (4.3 oz.) boxes of instant vanilla pudding

1 (15 oz.) can pure pumpkin puree (not pumpkin pie filling)

1 ½ tsp pumpkin pie spice

Directions for Double Layer Pumpkin Pie:

With a hand mixer, mix the cream cheese, the Tablespoon of milk and sugar.

Gently fold in the thawed Cool Whip.

Spread the mixture on the bottom of the crust.

Pour the milk into a mixing bowl.  Add the dry pudding mix and beat until well blended, about 1 to 2 minutes.

Add the pure pumpkin and the spice to the bowl

Stir in the pumpkin and the pumpkin pie spice, mix well.

Spread pumpkin mixture over the cream cheese layer.

Cover and refrigerate 4 hours.

Garnish with the remining Cool Whip when serving.

Now you have a Double Layer Pumpkin Pie that everyone will love!

Click here for more holiday treats like my Christmas Gumdrop Bread