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 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.
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.
Ingredients
- 1 pkg (8oz) Philadelphia Cream Cheese softened
- 1 cup (plus 2 tbsp) half and half cream cold
- 2 tablespoon 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 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
Instructions
- Mix cream cheese, sugar and 2 tablespoon 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
Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!
Sandra Justiniano says
Anyway to print out the recipe?
Laureen King says
Hey Sandra, I'm working on installing a print recipe button, but don't have installed yet, sorry.
Kay says
How do you install a print recipe button? Can I print it on my computer.?
Laureen King says
Hi Kay, beside the recipe is a small photo of the pie, below it is a print button. Hope you enjoy the recipe 🙂
Unknown says
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?
Laureen King says
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.
Bobbi says
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!
Lorna says
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.
Anonymous says
How long does this pie keep? If I'm serving it Thursday afternoon, would I be able to prepare it late tonight (Tuesday)? Thanks!
Laureen King says
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.
Anonymous says
Would this pie be just as good on a prebaked pie crust. If someone prefers a crust instead of graham cracker??
Laureen King says
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.
Anonymous says
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!
Laureen King says
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.
Anonymous says
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 🙁
Laureen King says
It should thicken up if left in the refrigerator, try whisking it a bit more as well.
Adrienne says
Looks delicious! Am going to make it Thanksgiving when the children get home! Happy thanksgiving!
Laureen King says
Thank you Adriennne, I'm sure your children will love it.
Jeanette Lundquist says
Would there be any problem putting this in a pre baked pie crust instead of the graham cracker crust??
Laureen King says
no problem at all as long the pie crust is pre baked
erin says
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!
Laureen King says
Thank you Erin, love when someone leaves me a comment on my blog. Have a Happy Thanksgiving, hope everyone enjoys the pie!
Kortniy Pennington says
I followed this recipe to a T and it didnt set. Im pissed the fuck off.
Laureen King says
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.
Laureen King says
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.
erin says
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!!
Laureen King says
erin, can you email wlking@shaw.ca
DeeDoss says
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.
Laureen King says
sounds great DeeDoss
Crystal says
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.
Laureen King says
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.
Donna Edwards says
Instead of the instant vanilla pudding, wouldn't it be easier to use the pumpkin spice one -and just skip the spices?
Laureen King says
Hi Donna, it might be worth a try but just not sure you would get the same flavour.
Tiffani says
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!
Laureen King says
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.
Amanda says
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?
Laureen King says
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
Cindy says
I can't wait to try to make this!! I just discovered your site and the recipes look SO YUMMY!
Laureen King says
thanks Cindy, Hope you find lots of recipes to enjoy!
Natalie says
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....
Laureen King says
That is good to know, maybe different batches contain more or less water content. What you forgot the Cool Whip, ha ha
Amanda w says
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! ??
Laureen King says
that is terrific Amanda, like the way you modified the recipe to suit you.
Laureen King says
Hi Mary Jo, it is one measured cup
Karly says
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!
Laureen King says
Thank you Karly, this is the one recipe my family loves to indulge in for special holiday desserts.
Zoom says
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!
Laureen King says
Sounds like you and your sister had a great time baking together.
Melinda says
WHat size pie dish did you use?
Laureen King says
Hi Melinda, I usually use a 9inch pie crust, but a larger size will work, the layers will just not be as thick.