No Bake Triple Layer Pumpkin Pie
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.
Best ever pumpkin recipes
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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
- 1/2 teaspoon ground ginger
- 1/4 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.
Notes
Nutrition
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.
Can you use the canned pumpkin that has the sugar, cinnamon and 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.
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.
I’ve used ready whip in pie filling and real whip cream for topping worked great
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
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’ve used all spice in the past to
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.
I just made this and can’t wait to try it on Christmas!! Everything came together nicely and it looks great! Thanks!!
Wonderful Gina, Merry Christmas to you.
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.
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.