No Bake Triple Layer Pumpkin Pie is my all-time favourite pumpkin pie recipe. A huge hit every time I make it!
This No Bake Triple Layer Pumpkin Pie recipe will have everyone LOVING Pumpkin Pie, even those that claim they don’t like pumpkin pie will be coming back for seconds. A no- bake version with 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. I clipped and saved this recipe from a magazine back 1991. I modified the recipe a tad for my version of No Bake Triple Layer Pumpkin Pie, such as doubling the cream cheese layer. The recipe is so quick and simple to prepare. You can make your own graham pie crust or buy a pre-made one. I like to use my Gingersnap Pie Crust.
One problem people ran into with this recipe was the pumpkin layer being too runny. Some brands of pumpkin are more watery than others. If your pumpkin is watery, pour into strainer to remove excess water. I have only ever used E.D Smith which is really thick. You can also use pumpkin pie filling and reduce the amount of spice added.
No Bake Triple Layer Pumpkin Pie
A no- bake version with a delicious cheese cake layer, topped with a pudding pumpkin layer, then a final layer of whipped cream.
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Ingredients
- 1 pkg (8oz) Philadelphia Cream Cheese softened
- 1 cup (plus 2 tbsp) half and half cream cold
- 2 tbsp sugar
- 5 cups Cool Whip topping (thawed)
- 1 Graham Cracker Pie Crust shortbread or gingersnap is also great
- 2 pkgs Jell-O Vanilla Flavor Instant Pudding 4-serving size
- 1 can (16oz) pure pumpkin I use E.D. Smith Brand (some brands are too runny)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
Instructions
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Mix cream cheese, sugar and 2 tbsp half and half cream with wire whisk until smooth and NO lumps.
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Gently fold in 3 cups Cool Whip Topping. (make sure fully combined)
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Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
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Pour 1 cup half and half cream into large mixing bowl, add both pkgs of vanilla pudding mix.
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Beat with wire whisk until blended 1 minute. (do not use mixer or it will get too thick and lumpy)
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Let stand 3 minutes.
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Stir in pumpkin and spices into pudding and mix well.
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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).
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Top with 2 cups Cool Whip topping.
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Refrigerate at least 3-4 hours prior to serving.
Recipe Notes
*note I only use E.D Smith pure pumpkin which is really thick. Other people have used other brands which are not as thick (too much water content) and have had problems with pumpkin layer being too runny. Strain pumpkin if it is watery.
Here’s another great pumpkin recipe my family enjoys, Pumpkin Bread Pudding
Yum yummy . love it dear
Are the cloves and ginger Important?
They do have a spice called pumpkin pie spice you could use♥
Hi Sabrina, yes I buy one from Clubhouse, and its called “pumpkin spice”, enjoy!
I only use cinnamon. I think it’s better that way.
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.
Looks delicious! Am going to make it Thanksgiving when the children get home! Happy thanksgiving!
Thank you Adriennne, I’m sure your children will love it.
Thanks so much Beena!
Can’t imagine whisking cream cheese. Wouldn’t you need to use a mixer?
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.
To soften the cream cheese, you can place in microwave for about 20 seconds. It’ll make it a little easier.
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.
I don’t think the cook n serve would work, but if you decide to try it, let me know how it turns out.
Can you use the canned pumpkin that has the sugar, cinnamon & cloves already in it?
yes, that would work, although some brands of Pumpkin Pie filling also contain oil, salt and colouring. The pure pumpkin is just pumpkin.
I have been looking for this recipe for over 10yrs. Thank you soooo much
Awesome, I’ve kept this recipe in my clipped out collection for 12 years now. Now I can find it easily on my blog.
Do you use pumpkin pie filling or pumpkin puree? This sounds delicious!
I used pumpkin puree, but you could use pumpkin pie filling and just adjust spices as the pumpkin pie filling is already spiced.
Looks like a great addition to the Thanksgiving Weekend! We may need the entire weekend to eat it! Thanks for sharing!
Thanks Kimberly, trust me it will be gone in 1 day not the entire weekend.
my wife is making this tomorrow. just want you to know how excited i am right now.
You have a very nice wife 🙂
Could you make this with whipped whipping cream rather than cool whip?
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.
Could you use sweet potatoes instead of pumpkin? Can’t eat pumpkin but pie really looks good.
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
looks delish!
Thanks Dina!
Do you have to use the cloves?
No, if you don’t like cloves just eliminate them
Look delicious! Thanks
So glad you enjoy the recipe, Baxtton !
Made this morning. Rave reviews from the husband and 13 year old son. It’s a keeper!
That is awesome Teresa, so glad they liked it and most of all that you took the time to let me know!
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
Hi Jim, glad I could help you find the long lost recipe. The clipping I have shows Kraft Foods 1991.
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~
Please give me the recipe to make in a 9×13 pan
For a 9×13 pan I would just double the recipe!
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!!
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.
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! 😉
Erin drop me a note and let me know if they liked it.
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!
So glad you enjoyed it, great substitutions!
Are the ingredients listed already doubled for the cream cheese filling?
Yes Sandra ingredients as listed are for double cream cheese layer. Enjoy!
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!
Hi Jan, I would use 1 1/2 teaspoons of pumpkin pie spice. Let me know how everyone liked it.
How would you make a pumpkin puree? Is it alright to get a pie pan with the crust already done ?
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.
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!
Thanks Sonya, this should help anyone that wants the made from scratch pumpkin puree 🙂
Anyway to print out the recipe?
Hey Sandra, I’m working on installing a print recipe button, but don’t have installed yet, sorry.
How do you install a print recipe button? Can I print it on my computer.?
Hi Kay, beside the recipe is a small photo of the pie, below it is a print button. Hope you enjoy the recipe 🙂
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?
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.
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!
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.
How long does this pie keep? If I’m serving it Thursday afternoon, would I be able to prepare it late tonight (Tuesday)? Thanks!
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.
Would this pie be just as good on a prebaked pie crust. If someone prefers a crust instead of graham cracker??
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.
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!
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.
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 🙁
It should thicken up if left in the refrigerator, try whisking it a bit more as well.
Would there be any problem putting this in a pre baked pie crust instead of the graham cracker crust??
no problem at all as long the pie crust is pre baked
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!
Thank you Erin, love when someone leaves me a comment on my blog. Have a Happy Thanksgiving, hope everyone enjoys the pie!
I followed this recipe to a T and it didnt set. Im pissed the fuck off.
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.
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.
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!!
erin, can you email wlking@shaw.ca
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.
sounds great DeeDoss
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.
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.
Instead of the instant vanilla pudding, wouldn’t it be easier to use the pumpkin spice one -and just skip the spices?
Hi Donna, it might be worth a try but just not sure you would get the same flavour.
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!
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.
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?
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
I can’t wait to try to make this!! I just discovered your site and the recipes look SO YUMMY!
thanks Cindy, Hope you find lots of recipes to enjoy!
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….
That is good to know, maybe different batches contain more or less water content. What you forgot the Cool Whip, ha ha
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! ??
that is terrific Amanda, like the way you modified the recipe to suit you.
Hi Mary Jo, it is one measured cup
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!
Thank you Karly, this is the one recipe my family loves to indulge in for special holiday desserts.
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!
Sounds like you and your sister had a great time baking together.
WHat size pie dish did you use?
Hi Melinda, I usually use a 9inch pie crust, but a larger size will work, the layers will just not be as thick.
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
Yes Bulla, this recipe converted my no pumpkin pie liking people as well. lol
What is sprinkled on top of the cool whip?
Hi Stephanie, I sprinkled a bit of nutmeg on top, ground cinnamon will also work.
One Tablespoon of pumpkin pie spice for single spoces in pumpkin ingredient.
You state use 1 can of pumpkin in the recipe. What size can, how many ounces? Thanks so mcuh!
hi Sharon, a 16oz size can of pumpkin (as shown in ingredient list) Hope you enjoy the recipe
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!!
some great adaptations Melissa!
what if ed smith brand is not available. what canned pumpkin would one use?? thank you
Hi Sharyn, use whatever you have available, but if it looks watery try straining some of the excess water out.
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!
Awesome Beth, have a wonderful Holiday Season