💬 Featured Comment: “I made this pumpkin cream pie for thanksgiving. Forgot to take a picture, but I’ve been told I have to bring it from now on. Thanks for the terrific recipes!!!!“–Brian
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About this Recipe
This triple layer pumpkin cream pie elevates traditional pumpkin pie by adding a creamy pumpkin cream cheese mousse and a stabilized vanilla whipped cream topping. The combination of classic pumpkin filling, fluffy pumpkin mousse, and rich whipped cream creates a showstopping dessert that’s perfect for Thanksgiving or holiday gatherings.
At Amycakes Bakery this layered pie has converted skeptics into pumpkin pie fans. While crafting pies from scratch can feel intimidating, the result is worth the time. For a busy schedule, an optional shortcut using a premade pumpkin pie is included below.
The Three Layers to this Pumpkin Cream Pie Recipe
The pie starts with a classic pumpkin pie filling baked in a 9″ crust. The second layer is a light, creamy pumpkin cream cheese mousse flavored with cinnamon and vanilla. The final layer is a stabilized vanilla whipped cream that holds its shape and adds a silky finish. Together the layers create a perfectly balanced, creamy bite.
Recipe Ingredients
The pumpkin pie layer uses canned pumpkin puree, evaporated milk, eggs and warming spices. The mousse blends cream cheese, reserved pumpkin puree, powdered sugar and a stabilizer (Instant Clearjel or vanilla instant pudding mix). The whipped cream is stabilized with Instant Clearjel for a firm, bakery-style finish. If you prefer not to use Instant Clearjel, the recipe notes provide alternatives and guidance.
About the secret bakery ingredient in this recipe
Instant Clearjel is a professional baker’s thickener used here to stabilize whipped cream and mousse. It creates a smooth, glossy texture and helps components hold their shape. If you don’t have Instant Clearjel, the recipe explains how to use vanilla instant pudding mix as a substitute in the mousse.
*Make sure the clearjel you buy is labeled INSTANT.
Instant Clearjel is commonly sold online and at specialty markets.
A Shortcut to Triple Layer Pumpkin Pie
If you’re short on time, use a store-bought 9″ or 10″ pumpkin pie as the base. Top it with the homemade pumpkin mousse and stabilized whipped cream from this recipe and chill for a couple of hours. Mini pumpkin pies also work well—divide the mousse and whipped cream among them for individual servings.
Recipe FAQ
How far in advance can I make this pumpkin cream pie? How do I store it?
You can prepare the entire pie up to two days in advance. For best results and to avoid a soggy crust, consider splitting tasks: freeze unbaked crusts ahead of time; two days before serving bake the pumpkin layer and refrigerate; one day before serving make the mousse and whipped cream and assemble the pie, then chill overnight in a non-airtight container or pie box.
How long does it take for the mousse and the whipped cream to set up on the pie?
The Instant Clearjel thickens the mousse and whipped cream quickly, but for clean, distinct layers allow the assembled pie to chill in the refrigerator for at least 2 hours, ideally overnight.
Can I leave out the Instant Clearjel?
Yes. Substitute 3 tablespoons vanilla instant pudding mix in the pumpkin mousse if you prefer not to use Instant Clearjel. Omit the Clearjel from the whipped cream in that case. The whipped topping will be slightly less firm but still delicious—just be sure to chill the pie to help the mousse firm up.
Can this Pumpkin Cream Cheese Pie be frozen?
You can freeze leftover slices, but I don’t recommend freezing the fully assembled pie before serving because the pumpkin layer’s texture can change and separate from the crust. Flavor remains good after freezing, but texture may differ.
This layered pumpkin cream pie is a fantastic centerpiece for Thanksgiving or any celebration. I hope you enjoy it—please share your results!
Thanks for Reading. ❤️
📖 Recipe & Step-by-Step Instructions
Triple Layer Pumpkin Cream Pie
Equipment
Ingredients
Pumpkin Pie Ingredients (or use a premade 9″ or 10″ pumpkin pie)
- 1 unbaked prepared 9″ pie crust
- 85 grams (¼ cup + 2 Tablespoons packed) brown sugar
- 3 Tablespoons sugar
- ¼ teaspoon salt
- 1½ teaspoons cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon cloves
- 325 grams (1 ⅜ cup) canned pumpkin puree (reserve 85 grams for the mousse)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
Pumpkin Mousse Base Ingredients
- 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 (room temperature)
- 85 grams (¼ cup + 2 Tablespoons) canned pumpkin puree (reserved)
- 1 Tablespoon vanilla extract
Whipped Cream Ingredients
- 3 cups heavy cream
- 84 grams (¾ cup) powdered sugar
- 1 Tablespoon Instant Clearjel (optional)
- 2¼ teaspoons pure vanilla extract
Instructions
Blind Bake the Pie Crust
- Preheat oven to 350°F. Line the unbaked crust with parchment and pie weights and blind bake until mostly cooked, about 25–30 minutes depending on thickness. Remove weights and cool completely.
Make the Pumpkin Pie Layer
- Preheat oven to 350°F. Whisk brown sugar, sugar, salt, cinnamon, ginger, and cloves. Add eggs, pumpkin puree and vanilla and whisk until combined. Stir in evaporated milk until smooth.
- Pour filling into the par-baked crust. Bake on the bottom rack 30 minutes at 350°F, then reduce oven to 325°F and bake another 20–30 minutes, until a knife 2″ from the crust comes out clean and the center is slightly set. Cool and refrigerate.
Make the Pumpkin Cream Cheese Mousse Base
- Whisk powdered sugar, Instant Clearjel (or instant pudding mix) and cinnamon together. Beat softened cream cheese until smooth, then slowly add the dry mixture. Add reserved pumpkin puree and vanilla and beat until light and lump-free. Set aside.
Make the Stabilized Whipped Cream
- Whisk powdered sugar and Instant Clearjel together. Whip heavy cream with vanilla until stiff peaks form. With the mixer on low, slowly add the powdered sugar/Clearjel mixture to thicken. Reserve about 260 grams (⅓) of whipped cream for the mousse.
Finish the Pumpkin Mousse
- Fold half of the reserved whipped cream into the pumpkin-cream cheese mixture, then fold in the remainder until no white streaks remain.
Layer the Pumpkin Cream Pie
- Spread the pumpkin mousse over the cooled pumpkin pie, doming slightly in the center. If using a lightweight pan, place the pie on a stable plate or tray to support the added weight.
- Top with the remaining whipped cream, creating a fluffy texture with an offset spatula if desired. Chill at least 2 hours or overnight.
- Optionally garnish with cinnamon, caramel drizzle, brown sugar, or candy pumpkins. Serve chilled.
Notes
Instant Clearjel must be whisked with dry ingredients before adding to liquids to prevent clumps. Use only INSTANT Clearjel; cooktype or original varieties behave differently. If you prefer not to use Instant Clearjel in the mousse, substitute 3 Tablespoons vanilla instant pudding mix (omit Clearjel in the whipped cream). The whipped topping will be slightly less firm but still tasty.
Related Web Stories:
Pumpkin Cream Cheese Pie Web Story (using premade pumpkin pie)