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.
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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
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.
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.
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.
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.
To soften the cream cheese, you can place in microwave for about 20 seconds. It’ll make it a little easier.
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