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
For those pumpkin spice lovers, these are some tasty pumpkin recipes to try!
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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 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.
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.
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.
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.
How long does this pie keep? If I’m serving it Thursday afternoon, would I be able to prepare it late tonight (Tuesday)? Thanks!
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.
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 🙂
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 🙂
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.
Are the ingredients listed already doubled for the cream cheese filling?
Yes Sandra ingredients as listed are for double cream cheese layer. Enjoy!