Double Layer Cream Cheese Pumpkin Pie will be the star of your holiday table! This 10-minute no-bake pie is guaranteed to make mouths water!
When it comes to pie, there are three that call my name every fall – apple pie, sweet potato pie, and pumpkin pie. The baking spices and comforting flavors of a great pumpkin pie are everything right about dessert. However, it can be a little tricky to coordinate oven space while making everything need for Thanksgiving dinner. Luckily, this No Bake Cream Cheese Pumpkin Pie is so good you’ll happily forsake a baked pumpkin pie. It’s a big promise, but this pie delivers!
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Pumpkin pie is a staple at my house this time of year. When my husband was growing up, he missed out on having pumpkin pie at Thanksgiving one year. Ever since then he has demanded requested his own pumpkin pie. One that he doesn’t have to share. So every year I make two pumpkin pies. One for Mike and one for the family. He pie is traditionally, but the other one isn’t just any pie. It’s a pie that reminds me of my childhood…double layer pumpkin pie.
My first experience with a layered pumpkin pie was when I was about 8 years old. I was in the nurses’ lounge at work with my mom (she’s a PICU nurse) and one of her co-workers brought in this pie. I remember thinking that pie was just about the greatest thing since sliced bread! There was pumpkin, of course, but under it was this creamy layer of happiness. Who had ever heard of such magic?!
I was hooked.
Double Layer Pumpkin Pie Ingredients
- Graham cracker pie crust – I like a homemade crust, but store-bought works just fine. I speak from experience.
- Cream cheese – I usually use block cream cheese, but you can get away with whipped cream cheese if needed.
- Whipped topping (AKA Cool Whip) – You can substitute for stabilized whipped cream too.
- Sugar
- Milk
- Chai spice mix (recipe below)
- Salt
- Instant vanilla pudding mix
- Pumpkin puree – Do NOT buy pumpkin pie filling. It’s not the same!
How to Make Cream Cheese Pumpkin Pie
Cream Cheese Layer
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Add all the chai spice ingredients to a small both and together until they’re completely incorporated with each other. Set this bowl aside.
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In a medium mixing bowl, use a rubber spatula to stir together the softened cream cheese and 1/2 of a tub of whipped topping (AKA Cool Whip). The mixture will look a little lumpy. Don’t worry. It will smooth out.
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To the cream cheese mousse, add the sugar, milk, and 1 teaspoon of the chai spice. Mix until smooth with your rubber spatula. Use your spatula to smoosh the cream cheese as you mix to smooth everything out.
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Transfer the cream cheese mixture into the bottom of your graham cracker pie crust. Spread it out into an even layer. If you can, try not to go up the sides so you get the double-layered look all the way around.
Pumpkin Layer
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In a medium mixing bowl, whisk together the instant vanilla pudding mix and milk until thickened. It’ll happen really fast since we’re not using nearly as much milk as you normally would to make pudding. Add in the pumpkin puree, 1/2 teaspoon of chai spice, and salt to the bowl. Whisk until everything is mixed up really well together.
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Add the pumpkin mixture over the cream cheese layer. Spread out the pumpkin filling in an even layer all the way to the edges of the pie crust so the cream cheese layer is completely covered.
Topping
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Top the center of the pie with the rest of the whipped topping you saved. Use an offset spatula, or the back of a spoon, to spread the whipped topping out over the pie. I like to leave a 1-inch border around the edge so you can see the filling, but you could cover up all the pumpkin if you prefer. Sprinkle the top of the pie with some more chai spice mix for garnish. Pretty is good.
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Cover and refrigerate until ready to serve.
- Cut the pie into 8 slices and enjoy!
This pie gets better as it sits. The spices get into the cream cheese and pumpkin layers, and just makes for a better pie. But you don’t have to wait, it’s good to go right away if need be.
Mike is a pumpkin pie purist. Which is why I will forever make the classic Libby’s pumpkin pie recipe for him. That’s not to say I don’t try to tempt him with something different some years.
To get him on board with a no bake pumpkin pie, I swapped out pumpkin pie spice for chai spice. Mike LOVES a good chai latte, and I aim to please.
The result was crazy good, and it only gets better as it sits. No-bake goodness you can make ahead of time. I call that a Thanksgiving win!
More pies to make for dessert!
- Bourbon Bacon Pecan Pie
- Chocolate Cream Pie
- Walnut & Cranberry Pie
- Peanut Butter Graham Cracker Pie
- More dessert recipes…
More pumpkin recipes for fall!
Double Layer Cream Cheese Pumpkin Pie
Ingredients
- 1 prepared Graham Cracker Pie Crust homemade or store-bought
Chai Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 ½ cups whipped topping (1/2 tub)
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1 teaspoon chai spice mix (recipe below)
Pumpkin Layer
- 3.9 ounce instant vanilla pudding mix (1 box)
- ½ cup milk
- 15 ounces pumpkin puree (not pumpkin pie filling)
- ½ teaspoon chai spice mix
- â…› teaspoon salt
Topping
- 1 ½ cups whipped topping (1/2 tub)
- Chai spice mix
Chai Spice Mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
Cream Cheese Layer
- In a small bowl, stir together chai spice ingredients. Set aside.
- In a medium mixing bowl, stir together cream cheese and whipped topping with a rubber spatula. The mixture will look a little lumpy. Don't worry.
- Once the cream cheese is incorporated, add sugar, milk, and chai spice. Mix until smooth. Use your spatula to help smoosh the cream cheese and smooth things out.
- Transfer the cream cheese mixture into the bottom of your graham cracker pie crust and spread into an even layer.
Pumpkin Layer
- In a medium mixing bowl, whisk together vanilla pudding mix and milk until thickened. Add pumpkin puree, chai spice, and salt to the bowl. Whisk to combine.
- Add pumpkin mixture over chai cream cheese. Spread out in an even layer to the edges of the pie crust so the cream cheese layer is completely covered.
Topping
- Top the center of the pie with your reserved whipped topping. Use an offset spatula or back of a spoon, to spread the whipped topping out over the pie. (I like to leave a 1-inch border so you can see the filling.) Sprinkle the top of the pie with some more chai spice mix.
- Cover and refrigerate until ready to serve. Cut into 8 slices and dig in!
Notes
- I find that whipped topping holds up better in this recipe. If you want to substitute 3 cups of homemade stabilized whipped cream instead you can totally do that.Â
- This pie gets better as it sits. The spices get into the cream cheese and pumpkin layers, and just makes for a better pie. But you don't have to wait, it's good to go right away if need be.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
If you’re a pumpkin fiend, getting ready to indulge in your favorite flavor! This month’s feast & devour cooking club is celebrating fall with all things pumpkin! You can see the full recipe by clicking the titles below.
Allison - Celebrating Sweets says
This looks so creamy and dreamy! I love the addition of chai spice. Yum!
Julie | This Gal Cooks says
This pie looks incredible, Julie!
Julie says
Thanks Julie!!
Ronnie says
What is chai and what does it taste like?
Julie says
Hi Ronnie! Chai is a tea actually, but the flavor profile is a blend of baking spices with some cardamom thrown in. It’s a deep, comforting flavor with a little spice kick.
Kendall says
Do you wisk with a mixer or just a wisk?Thank you!
Julie says
Hi Kendall! I used a whisk. I didn’t want a hand mixer to break down the volume of the whipped topping.
Erin says
hi there! could I sub real whipped cream for the Cool Whip? can’t wait to make this for Thanksgiving next week! (I’m going to use Parle G biscuits for the crust like my local fab Indian bakery/restaurant, Pondicheri.
Julie says
Hi Erin! You could substitute whipped cream for the Cool Whip. I would make this pie the day of is substituting since whipped cream breaks down more quickly.
Theresa says
Can I make 2 days before Thanksgiving?
Julie says
Yes ma’am you can!
Theresa says
Can I use pure can pumpkin instead of puree pumpkin.
Julie says
I use the canned Libby’s pumpkin. Just be sure you don’t grab pumpkin pie filling. You want 100% pumpkin.
Theresa says
Thank you that is what I used.
Krystin says
Can you just use a package of chai tea latte mix to make this recipe? I want the best results.
Julie Espy says
You could try the powdered chai latte mix. If you taste the cream cheese layer before proceeding to layer it in the pie crust, you can decide if you like the flavor or not. If anything, I think it would give an extra creamy feel to the cream layer of the pie due to the dried milk in the latte mix. I would not sprinkle the powdered mix on top though. Just a little cinnamon or nutmeg would be better, or you can skip adding anything on the topping 🙂 I’d love to hear if this works out!
Malissa says
Delicious…I made two of them and ran one over to my mother, she LOVED it!!! Will def make again!
Chad says
This sounds wonderful. Reminds me of the pumpkin pie my mom used to make for us growing up!
Love Keil says
Your NO BAKE CREAM CHEESE PUMPKIN PIE was super delicious, thank you so much for sharing this easy recipe!
Linda says
This pumpkin pie sounds magical. I love the addition of chai in this pumpkin pie. No wonder it tastes wonderful.
Lawanda Washington says
Can you substitute the pumpkin for sweet potato?