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?Let us know how it was!
Laureen King
Hi Mary Jo, it is one measured cup
Karly
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
Thank you Karly, this is the one recipe my family loves to indulge in for special holiday desserts.
Zoom
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
Sounds like you and your sister had a great time baking together.
Melinda
WHat size pie dish did you use?
Laureen King
Hi Melinda, I usually use a 9inch pie crust, but a larger size will work, the layers will just not be as thick.
Bulla
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
Laureen King
Yes Bulla, this recipe converted my no pumpkin pie liking people as well. lol
Stephanie
What is sprinkled on top of the cool whip?
Laureen King
Hi Stephanie, I sprinkled a bit of nutmeg on top, ground cinnamon will also work.
Catherine Dean
One Tablespoon of pumpkin pie spice for single spoces in pumpkin ingredient.
Sharon
You state use 1 can of pumpkin in the recipe. What size can, how many ounces? Thanks so mcuh!
Laureen King
hi Sharon, a 16oz size can of pumpkin (as shown in ingredient list) Hope you enjoy the recipe
Melissa B
I love this recipe. I did modify it a little. Instead of using half and half, I use Pumpkin Spice coffee creamer. If using the coffee creamer, do not use the spices as it would be to over powering. I also cut the amount of cool whip used down to 2 cups instead of 3 in the cream cheese layer. Sugar is optional if using the creamer in the cream cheese mix. I have used the creamer for years and people who do not like pumpkin pie loved this!!
Laureen King
some great adaptations Melissa!
SHARYN BAY
what if ed smith brand is not available. what canned pumpkin would one use?? thank you
Laureen King
Hi Sharyn, use whatever you have available, but if it looks watery try straining some of the excess water out.
Beth
I made the pie this Thanksgiving, and my family is still raving about it! Now they want me to try a "chocolate version" for Christmas. We'll see how that goes.
I highly recommend using Libby's pumpkin because it's not watery at all. Thank you so much for the recipe!
Laureen King
Awesome Beth, have a wonderful Holiday Season
Cindy
I have made this pie before and I use one package of vanilla and one package of chocolate pudding mix it makes it a chocolate pumpkin cheesecake and we love it !!! First pie to go for the holidays !!
Laureen King
Thanks Cindy, sounds yummy with the chocolate!