No Bake Triple Layer Pumpkin Pie

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