Double Layer Pumpkin Pie (VIDEO)

5 from 6 votes

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.

Prep Time30

Resting time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Calories: 549kcal

Author: Katalin Nagy

Equipment

Ingredients

Crust

200 g Biscuit crumb eg. Graham cracker crumb, or Digestive biscuits, Biscoff cookies etc.
90 g Unsalted butter melted but not hot
Pinch of salt

Cream Cheese Layer

260 g Cream Cheese cold, full fat (33%+) eg. Philadelphia
130 g Heavy Cream very cold, 36%
70 g Powdered sugar sifted

Pumpkin Pie Filling Layer

160 g Pumpkin puree Puree, not pumpkin pie filling. It is recommended to run the puree through a cheesecloth and let the water drain, then measure. No canned pumpkin puree? Make your homemade pumokin puree
70 g Sweetened Condensed Milk
¼ teaspoon Pumpkin spice or make your homemade pumpkin pie spice

Decoration

75 g Cream cheese cold, full fat (33%+) eg. Philadelphia
60 g Heavy Cream 36% fat
20 g Powdered sugar sifted

Metric - US Customary

Instructions

Crust

Start with melting butter in the microwave, then let it cool slightly while preparing the biscuit crumbs
Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together
Line a loose base pie tin with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it in the fridge for a few minutes.
Once the crust is evenly distributed, place it into the freezer for 15 minutes

Cream Cheese Layer

For the cream cheese layer, whip full-fat Philadephia cream cheese, very cold 36% heavy cream, and sifted powdered sugar for 2-3 minutes until light and fluffy
Once the pie crust is well frozen, fill it with the cream cheese layer until half, then set it aside in the fridge. There will be cream cheese frosting left (150g / ⅔ cup), that will be used to support the texture of the pumpkin pie filling

Pumpkin pie filling

Whisk Pumpkin puree with condensed milk and pumpkin pie spice
Then, very gently, fold the remaining cream cheese mixture into the pumpkin mixture using a rubber spatula. The mixture should stay light and airy
Pour or pipe the pumpkin pie filling on top of the cream cheese layer then smooth the top and let it rest for 4 hours in the fridge to fully set

Decoration

Whip up cold and full fat cream cheese, heavy cream, and powdered sugar with an electric hand mixer for 2-3 minutes, then with the help of a piping bag and star nozzle tip, pipe decoration all around the pie
Serve the pie cold. Any leftover pie can be stored refrigerated for 2-3 days

Video

Notes

It's important to work with a pumpkin puree that is not too watery since watery puree can break the texture of the heavy cream and cream cheese, especially in the case of this no-bake pie. I recommend running the pumpkin puree through a cheesecloth and letting the water drain. Measure the puree after the water is drained. It might sound like extra work but you will get a much more delicious, silky pie with concentrated pumpkin flavor
Freeze the crust for at least 15 minutes to ensure that it holds its shape before adding the pumpkin filling
To ensure that the two layers won´t mix, let the pie chill with the cream cheese layer while preparing the pumpkin layer.
Make sure to let the pie rest for a minimum of 4 hours for the filling to set. No need to use thickener in the filling, the cream cheese, and heavy cream will create a mousse-like consistency that will set in the fridge

Nutrition