Double Layer Pumpkin Pie (VIDEO)

With a mousse-like consistency and crunchy Graham cracker crust, this No-bake Double Layer Pumpkin Pie is going to knock your holiday socks off this year! This divine dessert is composed of a homemade biscuit crumb crust filled with layers of yummy light and airy cream cheese and pumpkin pie fillings that are then topped with a lightly sweetened cream cheese decoration. This layered pumpkin pie is refined and impressive, but ridiculously easy to make!

Jump to:

• 📖 What are the layers in Double Layers Pumpkin Pie
• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🎓 EXPERT TIPS
• 🥣 Equipment notes
• ❓Recipe FAQs
• 🥧 More Pies recipes
• 🎃 More Pumpkin recipes
• Double Layer Pumpkin Pie (VIDEO)

📖 What are the layers in Double Layers Pumpkin Pie

There are 2 fluffy mousse-like layers that make up this Double layer Pumpkin pie. The bottom is a cream cheese layer and the top is a pumpkin pie layer. They both rely on cream cheese to give them structure and definition. So there is no need to use any gelatin or pudding mix in this recipe.

The cream cheese layer is basically a mixture of cold high-fat cream cheese and heavy cream that is whipped together with sifted powdered sugar. It comes out super airy, but it firms up more in the fridge as it sets. And a small portion of this cream cheese mixture is used in the pumpkin layer as well.

The top layer of the pie is a pumpkin pie filling that is folded together with some of the cream cheese mixture. The base of the pumpkin pie filling is essentially pumpkin puree mixed together with sweetened condensed milk and a dash of pumpkin pie spice. No extra sugar is added to this layer as the condensed milk is already sweet enough.

🌟 Why this is the best recipe

1. Extremely easy - This no-bake double layer pumpkin pie recipe requires no hard to find ingredients or special skills. You don't even have to make pastry, which makes this a fantastic recipe for baking beginners.
2. Quick to make - The graham cracker crumb crust and layers come together in just a matter of minutes. The entire pie only takes 30 minutes of effort to make. The rest of the time it's just chilling.
3. Super delicious - It's like pumpkin pie and cheesecake met, married, and transformed into the kind of deliciousness that takes a simple pumpkin pie to the next level! The Ultimate Double layer Pumpkin cheesecake!
4. No special equipment is needed – All you need is a loose base pie pan and an electric hand mixer to make this pumpkin pie with a graham cracker crust. Not even an oven!
5. Detailed tutorial - This 4 step pie recipe may look like a lot of work, but it's actually super easy! I've outlined all the steps and shared every trick I know to make it foolproof. So, don't skip the expert tips or FAQ!

📝 Ingredient notes

1. For the Graham Cracker crust

1. Biscuit Crumb: You can use graham crackers crumbs, digestive biscuits, Biscoff cookies, or any hard biscuit to make the no-bake crust.
2. Butter: Always use unsalted butter to control the level of added salt. For this recipe, the butter needs to be melted but not hot. I use butter with a fat content of 82% in all my recipes and find that it produces the best results.
3. Salt: Just a pinch of salt is used to both balance the sweetness and enhance the flavor.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

2. For the Pumpkin Pie filling layer

1. Cream Cheese: You need cold high-fat cream cheese to act as the base of the filling. The fat content needs to be 33%+. Any brand of cream cheese will work, but the Philadelphia brand is my personal favorite.
2. Heavy Cream: This is a pumpkin pie recipe with double cream. Double cream or heavy cream makes the filling super fluffy and light. Very cold high-fat heavy cream is used to thin out the cream cheese just a bit. The heavy cream must have a fat content of at least 36% for the filling to come together properly.
3. Powdered Sugar: The powdered sugar must be sifted before being added to the filling. Also, use good-quality powdered sugar or icing sugar to avoid a grainy texture.
4. Pumpkin Puree: If you are using store-bought pumpkin puree you want to choose the type that is labeled "solid pack". This is a type of pumpkin puree that has already had the excess liquid removed and is ready to use right out of the can. However, if you can't find solid pack pumpkin puree or you want to use your own homemade pumpkin puree, you will have to remove the liquid yourself by using cheesecloth, a fine mesh sieve, or cooking it out. This is a necessary step for the best texture and taste. And you must remove the liquid before you measure out your pumpkin.
5. Sweetened Condensed Milk: Gives the pumpkin filling some of its creamy texture in combination with the cream cheese mixture. It also adds sweetness to the pumpkin layer as condensed milk is 56% sugar. Also note, it's really important to remember that evaporated milk is not condensed milk. You can't just switch one out for the other. However, if you are in a pinch you can make your own condensed milk using my super easy method!
6. Pumpkin Spice: Pumpkin anything is not complete without some pumpkin spice! You can use my homemade pumpkin spice mix, use store-bought pumpkin spice, or use a combination of ground cinnamon, ginger, and nutmeg.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

4. For the Cream cheese frosting decoration

1. Cream Cheese: Cold high-fat cream cheese gives the topping decoration its flavor and structure. My favorite is Philadelphia, but any brand of cream cheese will work. However, the fat content must be 33% or more.
2. Heavy Cream: Very cold high-fat heavy cream is used to make the frosting nice and light. But the heavy cream must have a fat content of at least 36%.
3. Powdered Sugar: Just a little bit of sifted powdered sugar adds a touch of sweetness to the frosting.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

How to make Double layer pumpkin pie? It is, in fact, really easy!

However, to make this pumpkin pie with cream cheese layer as the base, it's crucial that the pumpkin puree not be watery so that the layers are nice and neat. So whether you are using canned pumpkin puree or fresh pumpkin that you pureed yourself, you must remove any excess liquid before you measure out the pumpkin! You can remove the liquid by squeezing it out with the help of cheesecloth, with a sieve, or cooking it and letting it evaporate.

Then once you've got your ingredients ready to go, just follow these steps and your Double layer pumpkin pie cheesecake is sure to come out perfect. Easy as pie!

1. How to make the crust

1. Melt the butter in the microwave and allow it to cool a little bit while you crumble the biscuits.
2. Crumble the biscuits for your crust. There are two ways to crumble them. You can put the biscuits in a ziplock bag and then beat them with a rolling pin or you can simply pulse them in a food processor. Either way, make sure that there are no big chunks left and that the crumbs are all about the same size. Then combine the crumbs with a dash of salt along with the warm butter until the mixture holds together. It's important that the butter is just warm and not hot when you add it to the biscuit crumbs.
3. Add the mixture to a loose base pie pan and spread it out evenly. Then press the graham cracker crumb mixture firmly into the pan starting along the sides and then moving to the bottom until you have formed the crust. Use a bent spoon or a small measuring cup to press the crumb very firmly and neatly.
4. Put the formed pie crust in the freezer for 15 minutes to chill so that it sets.

💡Top Tip: Chill the crust for at least 15 minutes to ensure that it holds its shape before adding any filling.

2. How to make the cream cheese layer

1. Add the cold cream cheese to a large bowl along with the cold heavy cream and sifted powdered sugar. Then use an electric hand mixer to beat cream cheese with the rest of the ingredients together for about 2 to 3 minutes until it's light and fluffy.
2. Measure out 150 grams / ⅔ cup of the cream cheese filling and put it in the fridge. You will use this as part of the pumpkin layer.
3. Spread the rest of this cream cheese mixture into the frozen crust. It should fill the crust just halfway.
4. Put the pie crust filled with the cream cheese mixture into the fridge to set up while you make the pumpkin pie filling.

💡Top Tip: Do not continue to whip the mixture once it becomes fluffy or it can separate and become runny.

3. How to make the pumpkin pie filling layer

1. Add the pumpkin puree, condensed milk, and pumpkin pie spice to a medium bowl. Then whisk the mixture together well.
2. Gently fold the 150 grams / ⅔ cup of the cream cheese mixture that you set aside into the pumpkin mixture with a rubber spatula. While doing this step be very careful not to overmix. The mixture needs to remain light and fluffy to spread over the cream cheese layer.

💡Top Tip: Before you mix the pumpkin layer make sure that your pumpkin puree is not too watery. Run it through a cheesecloth or cook it in a saucepan until some water evaporates.

4. How to assemble

1. Remove the graham cracker crust from the freezer once it is fully frozen.
2. Fill the crust halfway with the cream cheese layer.
3. Pipe the pumpkin pie filling over the cream cheese layer. Then, smooth the top out.
4. Place the Double layer pumpkin pie in the fridge to set for a minimum of 4 hours.
5. Once the pie has fully set, decorate it with the cream cheese frosting.

💡Top Tip: Piping the second layer is the neatest way to place the pumpkin layer on top of the cream cheese layers without mixing the two together.

5. How to decorate

1. Add the cold cream cheese, cold heavy cream, and sifted powdered sugar to a large mixing bowl.
2. Use an electric hand mixer to whip the mixture together for about 2 to 3 minutes just until it's light and fluffy.
3. Put the frosting into a piping bag fitted with a star nozzle tip.
4. Pipe the decoration all around the pie as you see in the photos here or however you prefer to decorate your pie.

💡Top Tip: Once decorated put the pie back into the fridge immediately so that it stays cold and the decoration maintains its shape.

🎓 EXPERT TIPS

1. For the most delicious Double layer pumpkin pie, use a high-quality 82% fat content European style unsalted butter for the crust and high-fat Philadelphia cream cheese for the filling
2. Press the crumbs firmly and evenly into the pie pan when making the crust to ensure that it sets properly and doesn't fall apart.
3. Freeze the crust for at least 15 minutes before adding the cream cheese layer.
4. To ensure that the two layers of filling don't mix, let the pie chill for a bit after you add the cream cheese layer and before adding the pumpkin layer and potentially use a piping bag to place the second layer on top
5. For the best texture, make sure that your pumpkin puree is not watery. You can remove any excess liquid with cheesecloth, a sieve, or by cooking it. Then measure out your pumpkin.
6. The cream cheese and heavy cream must be very cold and the high-fat versions. If not the decoration and cream cheese filling most likely will not properly come together.
7. You must sift the powdered sugar before adding it to the cream cheese filling or decoration. Not doing so can cause the mixture to be lumpy or grainy.
8. Whip the frosting just until it gets fluffy, which should only take about 1 to 2 minutes. Overwhipping by just one minute can cause it to become runny and break.
9. You must chill the pie for a minimum of 4 hours so that it has time to fully set before you can decorate.

🥣 Equipment notes

The good news is that you don't need any fancy equipment to make this delicious Double layer pumpkin pie! Not even an oven!

But, you will need a 20 cm / 8 inch loose base pie tin to form the graham cracker crust and assemble the pie. You will also need a handy electric hand mixer to whip together the cream cheese layer and decoration. And once your pumpkin filling is made, using a rubber spatula is a must when it comes to properly folding the mixtures together.

But the most important tool of all is a digital scale! You should always use one to ensure that you are measuring out the exact amounts called for in the recipe.

❓Recipe FAQs

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