Triple Layer Pumpkin Cream Pie

8 servings


30 minutes

active time

1 hour 50 minutes

total time


1 unbaked prepared 9" pie crust

85 grams (1/4 cup + 2 Tablespoons packed) Brown Sugar

3 Tablespoons Sugar

1/4 teaspoon Salt

1 1/2 teaspoons Cinnamon

3/4 teaspoon Ginger

1/4 teaspoon Cloves

325 grams (1 3/8 cup) canned pumpkin puree (100% pumpkin)

2 large Eggs

1 teaspoon Vanilla Extract

1 cup evaporated milk

128 grams (1 cup + 2 Tablespoons) powdered sugar

2 teaspoons instant Clearjel or 3 Tablespoons Vanilla Instant Pudding Mix

2 teaspoons Cinnamon

8 ounces Cream Cheese (at room temperature)

85 grams (1/4 cup + 2 Tablespoons) canned pumpkin puree (100% pumpkin) (reserved from the can of pumpkin used in the pumpkin pie layer)

1 Taplespoon vanilla extract

3 cups Heavy Cream

84 grams (3/4 cup) Powdered Sugar

1 Tablespoon Instant Clearjel (optional, see Notes section for details)

2 1/4 teaspoons Pure Vanilla Extract


Blind Bake the Pie Crust

In a 350 degree oven, blind bake (partially bake) the single 9" pie crust until it is mostly baked. I recommend placing a layer of parchment paper, then filling the unbaked pie with Ceramic Pie Weights to keep the crust from shrinking--I detail this method in my Pie Crust Recipe. Cover the edge rim of the pie with a pie shield after the first 5 minutes of baking to avoid a dark crust. Blind baking with pie weights usually takes about 25-30 minutes in a 350 degree oven for a homemade crust, but will vary depending on the thickness of your crust. Remove the pie weights and allow the crust to completely cool.

Make the Pumpkin Pie Layer

Preheat oven to 350 degrees.

In a large bowl, whisk the Brown Sugar, Sugar, Salt, Cinnamon, Ginger, and Cloves together. Break apart any larger brown sugar clumps with your fingers.

Add the eggs, pumpkin puree and vanilla extract and whisk until well blended. Pour in the evaporated milk and whisk until blended and smooth.

Pour the pumpkin pie filling into the par-baked crust and place a pie shield on the rim of the crust. Bake on the bottom rack for 30 minutes. Turn the oven down to 325 degrees, and continue to bake for 20-30 minutes, or until a knife stuck in the pie 2" from the crust comes out clean. The center of pie should be is slightly jiggly, but not liquid-y, and will continue to bake as it cools. If you have an Instant Read Thermometer, the filling should be at least 180 degrees in the center when it is done. Allow to cool, then refrigerate.

Make the Pumpkin Cream Cheese Mousse Base

Whisk the powdered sugar, Instant Clearjel (or instant pudding mix), and Cinnamon together. Instant Clearjel should always be whisked thoroughly with dry ingredients before being added to liquid to avoid clumping.

With a stand mixer (preferred), handheld mixer, or a whisk, beat the softened Cream Cheese until smooth. Slowly add the powdered sugar mixture while the mixer is on low, scraping the sides often until there are no lumps. Add the pumpkin puree and the vanilla extract and beat until light and creamy with no lumps. Set it aside while you make the whipped cream.

Make the Stabilized Whipped Cream

Whisk the Powdered Sugar and Instant Clearjel together.

In a clean bowl, using a whip attachment and a stand mixer (preferred) or handheld mixer, whip the Heavy Cream and Pure Vanilla until stiff peaks form.

Turn the mixer on low, and slowly add in the Powdered Sugar/ Instant Clearjel mixture until incorporated. The Instant Clearjel will thicken the whipped cream instantly, which is why we want to make sure the whipped cream is nicely whipped and fluffy before we add in our thickener. Reserve 260 grams of the whipped cream (that's 1/3 of the whipped cream) for the pumpkin mousse.

Finish the Pumpkin Mousse

One half at a time, fold the reserved whipped cream into the pumpkin mousse using large, round strokes until no white streaks remain.

Layer the Pumpkin Cream Pie

Spread the Pumpkin Mousse on top of the cooled pumpkin pie. Gently spread it until it is flat on the pie but domed in the middle--a small offset spatula works well for this. *NOTE* If using a pumpkin pie with a lightweight aluminum pan tin, you may wish to place your pie and tin on a stable plate, tray, or larger ceramic pie pan. The additional creamy layers will add a lot of weight to the pie.*

Top the pumpkin mousse with the remaining whipped cream. I like to dome it slightly in the center of the pie, and apply a fluffy texture with a small offset spatula.

If desired, top the whipped cream with a cinnamon sprinkle, caramel drizzle (you can use the easy caramel recipe found in my pumpkin cupcake recipe), brown sugar sprinkle, and candy pumpkins. Refrigerate at least two hours or overnight. Enjoy!


Serving Size



731 kcal

Total Fat

52 g

Saturated Fat

30 g

Unsaturated Fat

19 g

Trans Fat

1 g


209 mg


341 mg

Total Carbohydrate

59 g

Dietary Fiber

2 g

Total Sugars

41 g


9 g

8 servings


30 minutes

active time

1 hour 50 minutes

total time
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