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No Bake Triple Layer Pumpkin Pie

by 168 Comments

A no bake version with a delicious cheese cake layer, topped with a pudding pumpkin layer, then a final layer of whipped cream.
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Slice of pumpkin pie with layers of pumpkin, cream cheese and whipped cream on amber coloured glass plate.
No Bake Triple Layer Pumpkin Pie is my all-time favourite pumpkin pie recipe. A huge hit every time I make it!
Slice of pumpkin pie with layers of pumpkin, cream cheese and whipped cream on amber coloured glass plate.
This no bake 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, 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.
No Bake pumpkin pie topped with whipped cream, sprinkled with cinnamon with graham crust made in clear glass pie plate.
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.
Slice of pumpkin pie with layers of pumpkin, cream cheese and whipped cream on amber coloured glass plate.
Slice of pumpkin pie with layers of pumpkin, cream cheese and whipped cream on amber coloured glass plate.

No Bake Triple Layer Pumpkin Pie

Laureen King
A no bake version with a delicious cheese cake layer, topped with a pudding pumpkin layer, then a final layer of whipped cream.
4.35 from 60 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 8
Calories 319 kcal

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
 

  • Mix cream cheese, sugar and 2 tbsp half and half cream with wire whisk until smooth and NO lumps.
  • Gently fold in 3 cups Cool Whip Topping. (make sure fully combined)
  • Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
  • Pour 1 cup half and half cream into large mixing bowl, add both pkgs of vanilla pudding mix.
  • Beat with wire whisk until blended 1 minute. (do not use mixer or it will get too thick and lumpy)
  • Let stand 3 minutes.
  • Stir in pumpkin and spices into pudding and mix well.
  • 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).
  • Top with 2 cups Cool Whip topping.
  • Refrigerate at least 3-4 hours prior to serving.

Notes

*note I 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.

Nutrition

Calories: 319kcalCarbohydrates: 52gProtein: 3gFat: 11gSaturated Fat: 5gCholesterol: 19mgSodium: 299mgPotassium: 118mgFiber: 1gSugar: 33gVitamin A: 206IUVitamin C: 1mgCalcium: 91mgIron: 1mg
Keyword no bake pumpkin pie, pumpkin pie, Thanksgiving dessert
Tried this recipe?Let us know how it was!
No Bake pumpkin pie topped with whipped cream, sprinkled with cinnamon with graham crust made in clear glass pie plate.
 Enjoy more great pumpkin recipes such as Pumpkin Bread Pudding and Pumpkin Pecan Cookies
Slice of pumpkin bread pudding drizzled with caramel sauce with gold plated fork.
Slice of pumpkin pie with layers of pumpkin, cream cheese and whipped cream on amber coloured glass plate.

Reader Interactions

Comments

  1. JAN HANSEN

    5 stars
    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 !!!!!!!!!! 🙂

    Reply

  2. Alicia

    5 stars
    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.

    Reply

      • Martin Douglas Baum

        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.

        Reply

  3. Dianne

    5 stars
    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.

    Reply

      • Nancy J Johnson

        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.

        Reply

  9. Martin Baum

    5 stars
    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.

    Reply

  10. Marilyn Paramore

    I made this but substituted half and half evaporated milk and French vanilla instant pudding and Kroger pure pumpkin. Very tasty and not runny.

    Reply

Trackbacks

  4. […] Nutrition Facts Pumpkin Cheesecake Pie Amount Per Serving Calories 639 Calories from Fat 423 % Daily Value* Total Fat 47g 72% Saturated Fat 25g 125% Cholesterol 238mg 79% Sodium 315mg 13% Potassium 328mg 9% Total Carbohydrates 47g 16% Dietary Fiber 2g 8% Sugars 31g Protein 9g 18% Vitamin A 198.8% Vitamin C 3.4% Calcium 15.8% Iron 11.9% * Percent Daily Values are based on a 2000 calorie diet.  Check out my incredibly popular recipe for No Bake Pumpkin Pie. […]

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