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.
Print
Pin
Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 319
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 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.
Nutrition
Calories: 319kcal | Carbohydrates: 52g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 299mg | Potassium: 118mg | Fiber: 1g | Sugar: 33g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
Here’s another great pumpkin recipe my family enjoys, Pumpkin Bread Pudding
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 !!!!!!!!!! 🙂
thanks Jan for the wonderful comment, my family would be totally upset if I didn’t make this pie for special holiday meals!
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.
Thank you Alicia for taking the time to comment. Enjoy your Thanksgiving and your pie!
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.
Thank you so much for the comments Dianne, have a wonderful Thanksgiving
So delicious! I made this as tarts and they were a huge hit.
Thanks Courtney, happy you enjoyed the recipe!
The recipe is no longer showing on this post . Can you post it again please so I can print it ?
Julie, thank you so much for letting me know, I really appreciate it. The problem is fixed and recipe now shows.
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.
HI Nancy, Happy Birthday to you. What a wonderful milestone!. I bet you have an amazing collection of family favorite recipes!