Wednesday, September 18, 2013

No Bake Triple Layer Pumpkin Pie

This is the best Thanksgiving Dessert! My favorite Pumpkin Pie recipe, a no bake Triple Layer Pumpkin Pie!
This recipe will have everyone LOVING Pumpkin Pie, even those that claim they don't like Pumpkin Pie will be coming back for seconds. This no- bake version has a delicious cheese cake layer, topped with a pudding pumpkin layer, then a final layer of whipped cream. The original recipe is from Kraft Foods from a page I clipped out of a magazine from 1991. I modified the recipe a tad, such as doubling the cream cheese layer. The recipe is so quick and simple to prepare; make your own graham pie crust or buy a pre-made one.
No Bake Triple Layer Pumpkin Pie
by Laureen King from ArtandtheKitchen -adapted from Kraft Foods
serves 6-8 
Ingredients:
  • 1 8oz pkg. Philadelphia Cream Cheese softened 
  • 1 cup plus 2 Tbsp. cold half and half (can use milk if desired)
  • 2 Tbsp. sugar
  • 5 cups thawed Cool Whip topping
  • 1 Graham Cracker Pie Crust
  • 2 pkgs (4-serving size) Jell-O Vanilla Flavor Instant Pudding
  • 1 can (16oz) pumpkin 
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
Directions:
  1. Mix cream cheese, 2 tbsp. half and half and sugar with wire whisk until smooth and NO lumps.
  2. Gently fold in 3 cups Cool Whip Topping. (make sure full combined together)
  3. Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
  4. Pour 1 cup half and half into large mixing bowl, add both pkgs of vanilla pudding mix.
  5. Beat with wire whisk until blended 1 minute. (do not use mixer or it will get lumpy)
  6. Let stand 3 minutes.
  7. Stir in pumpkin and spices into pudding and mix well.
  8. Spread over cream cheese layer. (do this by adding dollops over pie, then spread carefully and evenly over pie, so layers don't mix together).
  9. Top with 2 cups Cool Whip topping.
  10. Refrigerate at least 2 hours prior to serving.
Here are some more great Holiday Desserts. My best ever Pumpkin Bread Pudding and my favourite pumpkin pie in bite size tarts, Pumpkin Cheesecake Tarts and Grandma's Apple Pie



I served this pie with my Gold Plated Flatware and a vintage plate I got from my Uncle. You can buy similar serving dishes here:









































51 comments:

  1. Replies
    1. Are the cloves and ginger Important?

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    2. The cloves and ginger are what give the pumpkin layer that pumpkin pie taste. You could probably skip the cloves and reduce the ginger if you like.

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  2. Can't imagine whisking cream cheese. Wouldn't you need to use a mixer?

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    1. As long as your cream cheese is soft is isn't too hard, great arm work out, but I'm sure a mixer could do the job as well.

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  3. I know this will defeat the 'no cook' part of the recipe...but do you have to use instant pudding? I so much prefer the cook n serve.

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    1. I don't think the cook n serve would work, but if you decide to try it, let me know how it turns out.

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  4. Can you use the canned pumpkin that has the sugar, cinnamon & cloves already in it?

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    1. yes, that would work, although some brands of Pumpkin Pie filling also contain oil, salt and colouring. The pure pumpkin is just pumpkin.

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  5. I have been looking for this recipe for over 10yrs. Thank you soooo much

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    1. Awesome, I've kept this recipe in my clipped out collection for 12 years now. Now I can find it easily on my blog.

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  6. Do you use pumpkin pie filling or pumpkin puree? This sounds delicious!

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    1. I used pumpkin puree, but you could use pumpkin pie filling and just adjust spices as the pumpkin pie filling is already spiced.

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  7. Kimberly Dwyer (Buchacher)September 21, 2013 at 2:45 PM

    Looks like a great addition to the Thanksgiving Weekend! We may need the entire weekend to eat it! Thanks for sharing!

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    1. Thanks Kimberly, trust me it will be gone in 1 day not the entire weekend.

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  8. my wife is making this tomorrow. just want you to know how excited i am right now.

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  9. Could you make this with whipped whipping cream rather than cool whip?

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  10. I don't think whipping cream would work in the cream cheese layer as it is not stable enough and would break down and become liquidy . It would be fine to top pie with.

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  11. Could you use sweet potatoes instead of pumpkin? Can't eat pumpkin but pie really looks good.

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    1. Interesting idea using sweet potatoes, I am not much of a sweet potato pie fan, but let me know if you try this out, may be delicious

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  12. Do you have to use the cloves?

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    1. No, if you don't like cloves just eliminate them

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  13. Replies
    1. So glad you enjoy the recipe, Baxtton !

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  14. Made this morning. Rave reviews from the husband and 13 year old son. It's a keeper!

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    1. That is awesome Teresa, so glad they liked it and most of all that you took the time to let me know!

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  15. I made this recipe many times in the past, then misplaced it and have been looking for the past 4 yrs. You are my savior. Now Thanksgiving will be complete. In what magazine did it first appear??
    Thanks, thanks, thanks
    Jim

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    1. Hi Jim, glad I could help you find the long lost recipe. The clipping I have shows Kraft Foods 1991.

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  16. I have been eating this recipe since I was a kid! But you can spice it up and use different layer instant puddings too:) And I like to make 2 layers each of the pumpkin cream cheese and pie filling....Everybody loves it! I always like to look to see if anyone has added some new ingredients and I like seeing the different variations....Happy Thanksgiving~

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  17. Please give me the recipe to make in a 9x13 pan

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    1. For a 9x13 pan I would just double the recipe!

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  18. Hi! I was wondering what you feel is the farthest in advance this could be made? Maybe the first two layers the day before then the top layer the morning of? Trying to get a handle on what can be done when. :) Looks delicious!!

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    1. Hi Erin, I usually make mine the day before and just add the top layer of whipped cream before serving. You could even make real whipped cream right before serving instead of using cool whip for the top layer.

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  19. Great, thank you so much! I'm the only one who eats pumpkin pie (gasp!) so I'm hoping if I switch it up others will join in. If not, more for me! ;)

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    1. Erin drop me a note and let me know if they liked it.

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  20. Delicious! Thanks so much for sharing your recipe! I made it in a trifle dish to show off all the pretty layers. Instead of using ginger and clove, I substituted 1 tsp each cinnamon and nutmeg for the spices because its what I had on hand and it turned out soo good! And its NO BAKE!

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    1. So glad you enjoyed it, great substitutions!

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  21. Are the ingredients listed already doubled for the cream cheese filling?

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    1. Yes Sandra ingredients as listed are for double cream cheese layer. Enjoy!

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  22. How much pumpkin pie spice should I use instead of the individual spices? This sounds so good. I'm going to make it for Thanksgiving. Thanks!

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    1. Hi Jan, I would use 1 1/2 teaspoons of pumpkin pie spice. Let me know how everyone liked it.

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  23. How would you make a pumpkin puree? Is it alright to get a pie pan with the crust already done ?

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    1. Hi Bunny, I just use store bought canned pure pumpkin. To make your own pumpkin puree, you'll have to google search that. I have made it but not blogged it. (not easy to explain in a message). Yes a ready made crust works just fine, makes baking this pie even quicker.

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  24. Very easy to make your own pumpkin puree. I did 5 pumpkins in the last two weeks. If reusing jack or lantern, use sharp butcher knife, cut thin layer off of inner side of stem lid, then cut around stem to get pumpkin off, then finally cut off stem . Go around the pumpkin, making long cuts to the bottom of the pumpkin from the edge of the lid hole, to the base, not going all the way through every few inches, until you have about 8 - 10 pumpkin petals. Break these pieces off, scrape clean of innards with large tablespoon or small serving spoon. then cut into 3 pieces. Continue with rest of pumpkin Put bottom layer, skin side down (do not peel until after cooking) in large roasting pan, Next and successive layers, skin side up. This helps retain moisture and helps pumpkin steam without drying out. add 1 cup hot water to roaster, cover tightly with lid or foil. Bake for about 2, to 2 1/2 hours. 350 . Check at 1 1/2 hours, if your roaster is smaller than mine, it may be done then. I did a lot so took longer. Remove from oven, allow to cool, (if it is cold outside, I set it out for 30 min to cool faster) Then start cutting pumpkin off skin, I use a Cutco Spreader, smooth side, a kitchen knife will work if you do not have one. then gently scrape skin to get most of pumpkin off. Put all in large bowl. Process in batches in food processor (my preference) or blender, adding small amounts of pumpkin juice as needed. I freeze in 2 cup batches in sour cream or cottage cheese containers. Easy as pie!

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    Replies
    1. Thanks Sonya, this should help anyone that wants the made from scratch pumpkin puree :)

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  25. Replies
    1. Hey Sandra, I'm working on installing a print recipe button, but don't have installed yet, sorry.

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