This quick and easy No Bake Pumpkin Pie offers a tasty twist on the classic pumpkin pie. A graham cracker crust filled with a layer of creamy cheesecake, a layer of smooth pumpkin pudding, then topped with whipped cream.
No Bake Triple Layer Pumpkin pie is an ideal choice for those who want to save time and oven space during the busy holiday season. A crowd-pleasing Thanksgiving Day dessert that will have everyone loving pumpkin pie!
I love this easy holiday dessert recipe as you can make it ahead of time! Use a store-bought graham cracker crust or try my incredibly flavorful Gingersnap pie crust.
The original recipe for this no-bake pie came from a Kraft Foods 1991 magazine. This no-bake pumpkin pie recipe makes a perfect fall dessert or any time you are craving a no-bake dessert.
Ingredients
- Graham cracker crust - a store-bought graham cracker crust works well, or make your own from scratch.
- Cream Cheese - I prefer the creaminess of full-fat cream cheese, but low-fat is fine to use.
- Half and half cream - this is cream that is 10 percent milk fat.
- Cool Whip Topping - I use original Cool Whip, but any brand of whipped dessert topping will work. Whipping cream (heavy cream) will not work for the cheesecake or pumpkin layers as the pie won't set properly.
- Vanilla Instant Pudding - you will be mixing 2 boxes of dry pudding mix into the pumpkin. Do not use the cooked version package! It will not work in this no bake pumpkin pie recipe.
- Pure Pumpkin - use pure pumpkin puree which does not have sugar and spices added. Not pumpkin pie filling.
- See the recipe card for quantities.
Pro Tip - I have found some brands of pumpkin puree are more watery. This will affect how your pie sets. If the canned pumpkin isn't thick-looking strain the pumpkin puree.
How to make No Bake Pumpkin Pie with Graham Cracker Crust
- Step One - The cream cheese must be room temperature or you will have lumps in the cheesecake layer. The Cool Whip must also be thawed. Using a hand mixer, combine the cream cheese, sugar, and 2 tablespoons of half and half cream. Combine until the mixture is smooth with no lumps.
- Step Two - Fold in 3 cups of the Cool Whip topping and blend until combined. I find a large whisk works great for this, but don't beat the mixture, just gently fold to combine.
- Step Three - spread the cream cheese mixture into the graham cracker crust. This works best by placing dollops of the mixture and then spreading evenly over the graham crust.
- Step Four - pour 1 cup of half-and-half cream into a large mixing bowl. Add both packages of the dry instant vanilla pudding mix. Beat vigorously with a wire whisk for 1 minute. Let stand for 3 minutes. DO NOT use an electric mixer to do this as the mixture gets too thick and becomes like glue.
- Step Five - add the pumpkin, cinnamon, ginger, and cloves to the pudding mixture. Stir until well combined. Spread the pumpkin filling over the cream cheese layer. Again, do this by adding dollops and then spreading evenly. This will help ensure nice layers.
- Step Six - top with the whipped topping and sprinkle with cinnamon. Gently place plastic wrap over and chill in the fridge for at least 4 hours. Optional: refrigerate without the whipped topping and add it just before serving.
Variations
- I like my No Bake Triple Layer Pumpkin Pie tall, but this recipe can also be split into 2 pies with thinner layers.
- Substitute the graham cracker crust with my Gingersnap Pie Crust. Other cookie crumb crust options are a shortbread crust, Nilla wafer crust, or even a chocolate crumb crust.
- Top the pie (just before serving) with prepared whipping cream instead of the Cool Whip.
If you are looking for a baked version of a layered cheesecake pumpkin pie, try my Pumpkin Cheesecake Pie.
Storage
This layered pumpkin pie stores well in the refrigerator for 3 to 4 days.
FAQ
This no bake pumpkin pie needs time to set in the refrigerator, at least 4 hours. I usually make mine ahead of time and let it chill overnight.
Another reason could be that the pumpkin puree has a higher water content. Brands vary and some are not a thick as others. If your pumpkin puree looks a bit watery and not thick, strain it before adding.
Pumpkin recipes to try:
My favorite Thanksgiving Day dishes.
This post was originally published on September 19, 2013. Occasionally I update with fresh tips, content and photos. Current update November 5, 2023.
No Bake Triple Layer Pumpkin Pie
Ingredients
- 1 graham cracker pie crust
- 1 pkg (8oz) cream cheese room temperature
- 1 cup (plus 2 tbsp) half and half cream 10% MF
- 2 tablespoons granulated sugar
- 5 cups Cool Whip topping thawed
- 2 pkgs Jell-O Vanilla Instant Pudding 4-serving size (3.4 oz)
- 1 can pure pumpkin puree 15 oz size
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- The cream cheese must be room temperature or you will have lumps in the cheesecake layer. The Cool Whip should also be thawed.
- Using a hand mixer, combine the cream cheese, sugar, and 2 tablespoons of half and half cream. Combine until the mixture is smooth with no lumps.
- Fold in 3 cups of the Cool Whip topping and blend until combined. I find a large whisk works great for this, but don't beat the mixture, just gently fold to combine.
- Spread the cream cheese mixture onto the graham cracker crust. This works best by placing dollops of the mixture and then spreading evenly over the graham crust.
- Pour 1 cup of half-and-half cream into a large mixing bowl. Add both packages of the dry instant vanilla pudding mix. Beat vigorously with a wire whisk for 1 minute. Let stand for 3 minutes. DO NOT use an electric mixer to do this as the mixture gets too thick and becomes like glue.
- Stir the pumpkin puree, cinnamon, ginger, and cloves to the pudding mixture. Mix until well combined.
- Spread the pumpkin filling over the cream cheese layer. Again, do this by adding dollops and then spreading evenly. This will help ensure the nice layers.
- Top with the whipped topping. Gently place plastic wrap over and chill in the fridge for at least 4 hours.
- Optional: refrigerate without the whipped topping and add it just before serving.
Anonymous says
I have been looking for this recipe for over 10yrs. Thank you soooo much
Laureen King says
Awesome, I've kept this recipe in my clipped out collection for 12 years now. Now I can find it easily on my blog.
Anonymous says
Can you use the canned pumpkin that has the sugar, cinnamon and cloves already in it?
Laureen King says
yes, that would work, although some brands of Pumpkin Pie filling also contain oil, salt and colouring. The pure pumpkin is just pumpkin.
Anonymous says
Do you use pumpkin pie filling or pumpkin puree? This sounds delicious!
Laureen King says
I used pumpkin puree, but you could use pumpkin pie filling and just adjust spices as the pumpkin pie filling is already spiced.
Kimberly Dwyer (Buchacher) says
Looks like a great addition to the Thanksgiving Weekend! We may need the entire weekend to eat it! Thanks for sharing!
Laureen King says
Thanks Kimberly, trust me it will be gone in 1 day not the entire weekend.
Anonymous says
my wife is making this tomorrow. just want you to know how excited i am right now.
Laureen King says
You have a very nice wife 🙂
Anonymous says
Could you make this with whipped whipping cream rather than cool whip?
Laureen King says
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.
misty says
I've used ready whip in pie filling and real whip cream for topping worked great
Anonymous says
Could you use sweet potatoes instead of pumpkin? Can't eat pumpkin but pie really looks good.
Laureen King says
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
Dina says
looks delish!
Laureen King says
Thanks Dina!
Anonymous says
Do you have to use the cloves?
Laureen King says
No, if you don't like cloves just eliminate them
Anonymous says
Are the cloves and ginger Important?
Sabrina Whitmer says
They do have a spice called pumpkin pie spice you could use♥
Laureen King says
Hi Sabrina, yes I buy one from Clubhouse, and its called "pumpkin spice", enjoy!
misty says
I've used all spice in the past to
Cheryl says
I only use cinnamon. I think it's better that way.
Laureen King says
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.
Gina Williams says
I just made this and can't wait to try it on Christmas!! Everything came together nicely and it looks great! Thanks!!
Laureen King says
Wonderful Gina, Merry Christmas to you.
Baxtton says
Look delicious! Thanks
Laureen King says
So glad you enjoy the recipe, Baxtton !
Teresa says
Made this morning. Rave reviews from the husband and 13 year old son. It's a keeper!
Laureen King says
That is awesome Teresa, so glad they liked it and most of all that you took the time to let me know!
Jim M. says
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
Laureen King says
Hi Jim, glad I could help you find the long lost recipe. The clipping I have shows Kraft Foods 1991.
Cece Superstar says
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~
Anonymous says
Please give me the recipe to make in a 9x13 pan
Laureen King says
For a 9x13 pan I would just double the recipe!
erin says
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!!
Laureen King says
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.
erin says
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! 😉
Laureen King says
Erin drop me a note and let me know if they liked it.
DoubleL says
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!
Laureen King says
So glad you enjoyed it, great substitutions!
Sandra Justiniano says
Are the ingredients listed already doubled for the cream cheese filling?
Laureen King says
Yes Sandra ingredients as listed are for double cream cheese layer. Enjoy!
Jan May says
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!
Laureen King says
Hi Jan, I would use 1 1/2 teaspoons of pumpkin pie spice. Let me know how everyone liked it.
Sonya says
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!
Laureen King says
Thanks Sonya, this should help anyone that wants the made from scratch pumpkin puree 🙂
Sandra Justiniano says
Anyway to print out the recipe?
Laureen King says
Hey Sandra, I'm working on installing a print recipe button, but don't have installed yet, sorry.
Kay says
How do you install a print recipe button? Can I print it on my computer.?
Laureen King says
Hi Kay, beside the recipe is a small photo of the pie, below it is a print button. Hope you enjoy the recipe 🙂
Unknown says
This seems like way too much filling for one pie. The cream cheese layer filled the crust to the brim and I had to cut down the pumpkin layer so it wouldn't overflow. Is this recipe for 2 pies?
Laureen King says
The recipe is for one pie, The pumpkin filling on the top of the cream cheese should have a dome roundness to it. I have never had issues with it overflowing as the layers are dense and should not run.
Bobbi says
It probably depends on the size of your pie pan/crust. I bought pre-made graham cracker crusts and they are very small. I found another recipe very similar to this (but it only used one box of pudding), and it was divided between 2 crusts. I am thinking if I had made my own crust and put it in one of my pie pans, it would make just one, but with the 2 small crusts I bought, it will make 2. I guess I'll know in the morning!
Lorna says
I had the same problem. I think next time I would use a deep dish pie pan and make the Graham cracker crust. It's huge. We are serving tomorrow for thanksgiving.
Anonymous says
How long does this pie keep? If I'm serving it Thursday afternoon, would I be able to prepare it late tonight (Tuesday)? Thanks!
Laureen King says
The pie should keep well in the refrigerator for 2-3 days. If you decide to use real whipping cream instead of cool whip for the top layer, don't add until ready to serve. Real whipping cream tends to break down, so best to be added right before serving.
Anonymous says
Would this pie be just as good on a prebaked pie crust. If someone prefers a crust instead of graham cracker??
Laureen King says
I have made this pie on a store bought shortbread crust as well, tasted great. I think any type of pre baked pie crust you like would work.
Anonymous says
I just tried to make 2 pies at once and my pudding is not coming out right. I made this pie over the weekend and loved it and want to bring it to another Thanksgiving tomorrow.
I did 2 cups of half and half with 4 (4 serving size) pudding mixes and the pudding won't solidify, its staying very liquid. Any tips to make the pudding solidify or do I need to start over?
Thanks!
Laureen King says
I only ever needed one pie so I actually have never tried doubling the recipe, but you have me puzzled because I can't see there being a problem doubling it. Did you double check your half and half measurements.If they are correct I would try putting it in the refrigerator for 15 minutes to see if it thickens, or maybe adding another box of pudding mix. Let me know how you make out.
Anonymous says
I think I figured out where I messed up! I mixed instead of beat the pudding 🙁
I'm new to cooking and didn't know that it was such a big difference.
Anything I can do to save this pudding mix? 🙁 I'm all out of pudding mix now 🙁
Laureen King says
It should thicken up if left in the refrigerator, try whisking it a bit more as well.
Adrienne says
Looks delicious! Am going to make it Thanksgiving when the children get home! Happy thanksgiving!
Laureen King says
Thank you Adriennne, I'm sure your children will love it.
Jeanette Lundquist says
Would there be any problem putting this in a pre baked pie crust instead of the graham cracker crust??
Laureen King says
no problem at all as long the pie crust is pre baked
erin says
I've got mine in the fridge! Looks delicious! The little one licked the spoon of the pumpkin/pudding mixture. I did switch to pumpkin pie rather than pumpkin, though. I didn't have the other spices on hand. I do have pumpkin pie spice that I'm going to sprinkle on top of the cool whip before serving. 🙂
I also wanted to thank you for replying to this recipe even though it's a year old. That is so nice of you! I've liked reading all the new questions and your replies. Have a Happy Thanksgiving!
Laureen King says
Thank you Erin, love when someone leaves me a comment on my blog. Have a Happy Thanksgiving, hope everyone enjoys the pie!
Kortniy Pennington says
I followed this recipe to a T and it didnt set. Im pissed the fuck off.
Laureen King says
Kortniy, I am so sorry your pie didn't turn out, I have made this pie a ton of times and had no problems with it. Did you follow the instructions exactly, especially the part of whisking together the half and half cream and the pudding mix? I really don't know what could have gone wrong.
Laureen King says
Kortniy, what brand of instant vanilla pudding mix did you use, I've only ever used Jell-O Vanilla Flavor Instant Pudding. Just wondering if that could have been a factor.
erin says
It was a hit! Mine also didn't set. I used the pumpkin pie filling though, not sure if that is the reason. It was semi-set, so we were still able to sort of scoop/slice but the taste was phenomenal. I used coolwhip on top and then sprinkled pumpkin pie spice on top since I left all spices out due to the pumpkin pie filling. Will definitely be making this again!!
Laureen King says
erin, can you email wlking@shaw.ca
DeeDoss says
This recipe is great for a chocolate fix as well, just leave out the pumpkin and spices and use chocolate pudding instead of vanilla, use 2 cups milk or half and half. And everything else the same.
Laureen King says
sounds great DeeDoss
Crystal says
best thing I have ever ate.
I absolutely hate everything pumpkin but tried this last year for thanksgiving and again this year and probably every year going forward.
I have made it for a few different groups, that always complain about me bringing pumpkin pie until they taste it. Most amazing thing I have ever had. I will pick this over anything else.
Laureen King says
That is terrific Crystal, so glad you enjoy the recipe and took the time to let me know. I have friends that wait every year for me to bring this pie for Thanksgiving dinner.
Donna Edwards says
Instead of the instant vanilla pudding, wouldn't it be easier to use the pumpkin spice one -and just skip the spices?
Laureen King says
Hi Donna, it might be worth a try but just not sure you would get the same flavour.
Tiffani says
Can anyone who has successfully made this tell me the brand name of pumpkin that they used? We don't have the brand noted in the recipe around here.
Thanks!
Laureen King says
Hi Tiffani, it should be pumpkin that is really thick and does have a high water content. You could try using pumpkin pie filling and cut back on the amount of spice used as pumpkin pie filling already includes the spices.
Amanda says
If I make this and then travel an hour and a half in the car, will it be fine or would it be better to freeze it before and then put it in the fridge as soon as I get there?
Laureen King says
Hey Amanda, I have never froze this pie, so now sure what would happen to the consistency freezing and then thawing it out. I'm thinking it should be fine for an hour, but I would put the cool whip topping on when you get there. Happy Thanksgiving
Cindy says
I can't wait to try to make this!! I just discovered your site and the recipes look SO YUMMY!
Laureen King says
thanks Cindy, Hope you find lots of recipes to enjoy!
Natalie says
I used Libby's canned pumpkin no problem.
And in case you're wondering, you can forget to add the Cool Whip into the cream cheese layer and it still turns out fine 😉 Not that I would know this or anything....
Laureen King says
That is good to know, maybe different batches contain more or less water content. What you forgot the Cool Whip, ha ha
Amanda w says
I followed this recipie, however in the process I thought it was a bit much. So I had an extra shell and divided the ingredients and ended up with 2 perfectly portioned pies! ☺️ I used Milk with the recipie also and everything turns out fine. Not too sweet either. It was just right for me & So easy to make! ??
Laureen King says
that is terrific Amanda, like the way you modified the recipe to suit you.
Laureen King says
Hi Mary Jo, it is one measured cup
Karly says
Excuse me while I dive headfirst into this gorgeous creation. Seriously, this is a pumpkin recipe that MUST be added to this season's to-do list. Looks INSANE!
Laureen King says
Thank you Karly, this is the one recipe my family loves to indulge in for special holiday desserts.
Zoom says
My sister and I made this last night - with the gingersnap crust - and OMG it was amazing. It was pretty fun too - we were like "is it all going to fit in this pie crust?" LOL
This one is getting put in the hand-written recipe book!
Laureen King says
Sounds like you and your sister had a great time baking together.
Melinda says
WHat size pie dish did you use?
Laureen King says
Hi Melinda, I usually use a 9inch pie crust, but a larger size will work, the layers will just not be as thick.
Angela says
To soften the cream cheese, you can place in microwave for about 20 seconds. It'll make it a little easier.
Bulla says
I used really whipping cream instead of Cool Whip. It tasted much better. I made 3 8' pies and had left over for a fourth. I mixed some other ingredients to some of the pumplin and pudding and had a different taste so 2 of them were four layers. I served it at a luncheon with several no pumpkin liking people. They came back for seconds and thirds. thank you
Laureen King says
Yes Bulla, this recipe converted my no pumpkin pie liking people as well. lol
Stephanie says
What is sprinkled on top of the cool whip?
Laureen King says
Hi Stephanie, I sprinkled a bit of nutmeg on top, ground cinnamon will also work.
Catherine Dean says
One Tablespoon of pumpkin pie spice for single spoces in pumpkin ingredient.
Sharon says
You state use 1 can of pumpkin in the recipe. What size can, how many ounces? Thanks so mcuh!
Laureen King says
hi Sharon, a 16oz size can of pumpkin (as shown in ingredient list) Hope you enjoy the recipe
Melissa B says
I love this recipe. I did modify it a little. Instead of using half and half, I use Pumpkin Spice coffee creamer. If using the coffee creamer, do not use the spices as it would be to over powering. I also cut the amount of cool whip used down to 2 cups instead of 3 in the cream cheese layer. Sugar is optional if using the creamer in the cream cheese mix. I have used the creamer for years and people who do not like pumpkin pie loved this!!
Laureen King says
some great adaptations Melissa!
SHARYN BAY says
what if ed smith brand is not available. what canned pumpkin would one use?? thank you
Laureen King says
Hi Sharyn, use whatever you have available, but if it looks watery try straining some of the excess water out.
Beth says
I made the pie this Thanksgiving, and my family is still raving about it! Now they want me to try a "chocolate version" for Christmas. We'll see how that goes.
I highly recommend using Libby's pumpkin because it's not watery at all. Thank you so much for the recipe!
Laureen King says
Awesome Beth, have a wonderful Holiday Season
Cindy says
I have made this pie before and I use one package of vanilla and one package of chocolate pudding mix it makes it a chocolate pumpkin cheesecake and we love it !!! First pie to go for the holidays !!
Laureen King says
Thanks Cindy, sounds yummy with the chocolate!
Carrie says
I always use cook and serve. Reduce the milk a tad to make it thicker.
JAN HANSEN says
I, always, add 3/4 cup white granulated sugar to the 16oz Libby Pumpkin purée; because, I, love sweet pies!
For those of, you who like sweet pies; too--you, are welcome--ahead!!! MY, family LOVES, this, so much, that, WE, have, it, first -course--on Thanksgiving Day--in, mini-pumpkin tureens--from Pier 1 Imports--the, guests lift the little pumpkin-lids and the oohhhs and awes are divine !!!! I, ask each year the question..."If, you could only have one thing other than turkey , mashed-potatoes and stuffing, what would-it-be?" The answer is always, Pumpkin-layered-stuff; in, the mini-pumpkin -soup-tureens!!!!!!!!!!!!!! If, I, ever get to create a world, WE, will have: chocolate, Mozart, sun-sets, sailboats and No-bake Pumpkin Layered Pie--to, name-a-few favorites !!!!!!!!!! 🙂
Laureen King says
thanks Jan for the wonderful comment, my family would be totally upset if I didn't make this pie for special holiday meals!
Kenna says
I just don’t care for Cool Whip and soooo many recipes call for it. Any feedback from people who have made this with a stabilized real whip cream instead. I think I am missing out on some wonderful taste treats.
Alicia says
Thanks for making the recipe easy to read and follow. I don't consider myself a baker, or a pumpkin pie lover, but a I helped a friend one year make these and instantly fell in love. I can't wait for Thanksgiving, I'm making one for each home we visit this year, and one for my refrigerator for myself.
Laureen King says
Thank you Alicia for taking the time to comment. Enjoy your Thanksgiving and your pie!
Martin Douglas Baum says
This pie made its appearance at moms birthday luncheon at Shari's restaurant in Hillsboro Oregon. Since I know Shari's doesn't hold an exclusive on any pie, I searched the net. This is identically to what she was served there at the restrestaurant. Moms love of it (me I like everything) I looked the recipe up, many many thanks!! Moms hosting thanksgiving dinner, I'm cooking (she's 83) and your pie will be gracing the table matter of fact there will be three of them, thank you for such a lovely refreshing change of pace from the old style of pumpkin pie you know what I'm saying, pumpkin pie the way it was first made 200 years ago.
Laureen King says
Martin, I'm so glad you found my recipe and I do hope you all enjoy it. Sharing cooking with your 83 year old Mom is precious!
Dianne says
This pie is amazing, we are in a motorhome this holiday and I premadr the pie at home and added the topping before serving. I used the 2 boxes of vanilla pudding with half and half and definitely let it sit on counter for 5 minutes to thicken up. I also used Libby’s can pumpkin. It was wonderful and it got full rave reviews. Thanks for the wonderful recipe.
Laureen King says
Thank you so much for the comments Dianne, have a wonderful Thanksgiving
Courtney says
So delicious! I made this as tarts and they were a huge hit.
Laureen King says
Thanks Courtney, happy you enjoyed the recipe!
Julie Mc Caffery says
The recipe is no longer showing on this post . Can you post it again please so I can print it ?
Laureen King says
Julie, thank you so much for letting me know, I really appreciate it. The problem is fixed and recipe now shows.
Nancy J Johnson says
I am a seasoned cook, and will celebrate my 80th birthday in June. Thank you for the pumpkin pie receipe as it is a lovely, lovely dessert. As with many foods, I add a bit of something not in receipe and reduce perhaps another element. You are so kind and generous to share this receipe. Caring for family and sear friends includes food....however...those of us holding down jobs cannot always have the meal we see in our mind,s eye. This is a lovely answer to rainy and cloudy night dinners. Thank you.
Laureen King says
HI Nancy, Happy Birthday to you. What a wonderful milestone!. I bet you have an amazing collection of family favorite recipes!
Laura says
Why can't I find how to make the crust & what size pie plate or pyrex to put it in?
Laureen King says
Hi Laura, a lot of time I use the ready made graham pie crust. If making from scratch the box of graham crumbs has the recipe on the box.
cwk says
My all time fav to eat
Elizabeth says
I have made this 3 years in a row for Thanksgiving! Just got another one in the fridge. It is SUCH a crowd pleaser! So pretty and EASY! My kind of pie. 🥰 Thank you for this wonderful recipe!
By the way, what do you dust on the top of the cool whip topping?
Laureen King says
Thank you so much Elizabeth. I dust very lightly with nutmeg, but you could also use cinnamon. Happy Thanksgiving to you and your family.
jennel says
good pie
Laureen King says
thanks Jennel
Patti says
Can this be made and refrigerated the day before serving?
Laureen King says
Absolutely Patti, I usually make mine the day before.
Martin Baum says
Simply fabulous, only thing I did differently was use real whipping cream instead of cool whip and used artificial sweetener in place of the sugars in an attempt to cut a few calories out. Making the whipped cream was a bit more work but for my loves it is a pleasure. Thank you!
Baum, m.
Laureen King says
Thanks Martin, I have used real whipping cream for the topping which I put on right before serving.
Kenna Morton says
Thank you for your comment, I just submitted a question about using whip cream instead of Cool whip. Did you add a stableizer to your whipped cream?
Laureen King says
Kenna, I only use cool whip in the cream cheese layer to ensure it sets properly. For topping the pie, when I use whipped cream instead of coool whip I will add the fresh whipped cream right before serving with no kind of stabilizer in it.
Marilyn Paramore says
I made this but substituted half and half evaporated milk and French vanilla instant pudding and Kroger pure pumpkin. Very tasty and not runny.
Laureen King says
Wonderful Marilyn, wish I had a piece right now!
Martin Douglas Baum says
Learned of it at Shari's restaurants, being diabetic just used artificial sweetener turns out equally as nice.
brenda says
Can real whip cream be used in place of the cool whip?
Laureen King says
Hi Brenda, for the cream cheese layer - no- it will not set properly. For the top layer, I often use real whipped cream and just add it right before serving.
Elizabeth Derby says
Can you prepare the pie and freeze it until thanksgiving day. I am wondering because part of 28 oz pure pumpkin was used up an want to use the rest of it before the purée gets spoiled for no use. How can you store the pie before thanksgiving day?
Laureen King says
Hi Elizabeth, I have never froze this pie, so not sure how it would freeze. I have make it 2 days before. As for leftover pumpkin, try making these awesome Pumpkin cookies https://www.artandthekitchen.com/pumpkin-pecan-cookies/
Sandy Buckenberger says
Thanks for the recipe. I didn't try it yet but will soon. It sounds delicious!
Marlene says
Hi…just made this pie 🤩..wow. It’s sitting in the fridge for our Thanksgiving dinner tomorrow. I know it’s going to taste awesome, just from licking the spoons after each addition. My wasn’t as high as yours. The only problem I had, was trying to find a cover for it…plus worried about the transportation tomorrow. Thanks for an awesome recipe.
Laureen King says
The size of pie plate you use will affect how tall the pie is. When I take the pie somewhere I don't top with the whipped cream, cover with plastic wrap, then add whipped cream prior to serving.
Lillian Cook says
Thus was amazing, I made it in a 9/113 pan. My Son & his friend came for dinner from out of town. His friend says can I take some of that with me. I said you sure can. That was quite a compliment. Thanks so much for sharing. 🙂
Laureen King says
How wonderful, my son also loves this pie. It the only pumpkin pie he will eat.