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No-Bake Double Layer Pumpkin Pie

A super quick and easy no-bake layered pumpkin pie! This pie has a cheesecake layer, and a pumpkin pie layer, with lots of spice and creaminess.
Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 -10 slices


  • 8 oz. package cream cheese softened (I used reduced fat)
  • 2 tbsp. milk
  • 2 tbsp. sugar
  • 1 tsp. vanilla
  • 2 c. Cool Whip
  • 1 9 oz. prepared shortbread or graham cracker crust must be the LARGE prepared crust, not 6 oz.
  • 2 small boxes instant vanilla pudding
  • 1 c. milk
  • 1 - 15 oz. can pumpkin puree
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. ginger
  • 1/4 tsp. clove


  1. In a small mixing bowl, beat cream cheese, 2 tbsp. milk, sugar, and vanilla until smooth.

  2. Fold in Cool Whip.
  3. Spread this mixture evenly into the bottom of the crust, careful not to lift up any crumbs in the crust.

  4. In a large bowl, whisk together vanilla pudding mixes, 1 c. milk, pumpkin, and spices until smooth.

  5. Carefully spread the pumpkin mixture over the cream cheese layer.
  6. Refrigerate for 2-3 hours. Serve!
  7. Dollop with Cool Whip for garnish, if desired!