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!
JAN HANSEN
I, always, add 3/4 cup white granulated sugar to the 16oz Libby Pumpkin purée; because, I, love sweet pies!
For those of, you who like sweet pies; too--you, are welcome--ahead!!! MY, family LOVES, this, so much, that, WE, have, it, first -course--on Thanksgiving Day--in, mini-pumpkin tureens--from Pier 1 Imports--the, guests lift the little pumpkin-lids and the oohhhs and awes are divine !!!! I, ask each year the question..."If, you could only have one thing other than turkey , mashed-potatoes and stuffing, what would-it-be?" The answer is always, Pumpkin-layered-stuff; in, the mini-pumpkin -soup-tureens!!!!!!!!!!!!!! If, I, ever get to create a world, WE, will have: chocolate, Mozart, sun-sets, sailboats and No-bake Pumpkin Layered Pie--to, name-a-few favorites !!!!!!!!!! 🙂
Laureen King
thanks Jan for the wonderful comment, my family would be totally upset if I didn't make this pie for special holiday meals!
Kenna
I just don’t care for Cool Whip and soooo many recipes call for it. Any feedback from people who have made this with a stabilized real whip cream instead. I think I am missing out on some wonderful taste treats.
Alicia
Thanks for making the recipe easy to read and follow. I don't consider myself a baker, or a pumpkin pie lover, but a I helped a friend one year make these and instantly fell in love. I can't wait for Thanksgiving, I'm making one for each home we visit this year, and one for my refrigerator for myself.
Laureen King
Thank you Alicia for taking the time to comment. Enjoy your Thanksgiving and your pie!
Martin Douglas Baum
This pie made its appearance at moms birthday luncheon at Shari's restaurant in Hillsboro Oregon. Since I know Shari's doesn't hold an exclusive on any pie, I searched the net. This is identically to what she was served there at the restrestaurant. Moms love of it (me I like everything) I looked the recipe up, many many thanks!! Moms hosting thanksgiving dinner, I'm cooking (she's 83) and your pie will be gracing the table matter of fact there will be three of them, thank you for such a lovely refreshing change of pace from the old style of pumpkin pie you know what I'm saying, pumpkin pie the way it was first made 200 years ago.
Laureen King
Martin, I'm so glad you found my recipe and I do hope you all enjoy it. Sharing cooking with your 83 year old Mom is precious!
Dianne
This pie is amazing, we are in a motorhome this holiday and I premadr the pie at home and added the topping before serving. I used the 2 boxes of vanilla pudding with half and half and definitely let it sit on counter for 5 minutes to thicken up. I also used Libby’s can pumpkin. It was wonderful and it got full rave reviews. Thanks for the wonderful recipe.
Laureen King
Thank you so much for the comments Dianne, have a wonderful Thanksgiving
Courtney
So delicious! I made this as tarts and they were a huge hit.
Laureen King
Thanks Courtney, happy you enjoyed the recipe!
Julie Mc Caffery
The recipe is no longer showing on this post . Can you post it again please so I can print it ?
Laureen King
Julie, thank you so much for letting me know, I really appreciate it. The problem is fixed and recipe now shows.
Nancy J Johnson
I am a seasoned cook, and will celebrate my 80th birthday in June. Thank you for the pumpkin pie receipe as it is a lovely, lovely dessert. As with many foods, I add a bit of something not in receipe and reduce perhaps another element. You are so kind and generous to share this receipe. Caring for family and sear friends includes food....however...those of us holding down jobs cannot always have the meal we see in our mind,s eye. This is a lovely answer to rainy and cloudy night dinners. Thank you.
Laureen King
HI Nancy, Happy Birthday to you. What a wonderful milestone!. I bet you have an amazing collection of family favorite recipes!
Laura
Why can't I find how to make the crust & what size pie plate or pyrex to put it in?
Laureen King
Hi Laura, a lot of time I use the ready made graham pie crust. If making from scratch the box of graham crumbs has the recipe on the box.
cwk
My all time fav to eat
Elizabeth
I have made this 3 years in a row for Thanksgiving! Just got another one in the fridge. It is SUCH a crowd pleaser! So pretty and EASY! My kind of pie. 🥰 Thank you for this wonderful recipe!
By the way, what do you dust on the top of the cool whip topping?
Laureen King
Thank you so much Elizabeth. I dust very lightly with nutmeg, but you could also use cinnamon. Happy Thanksgiving to you and your family.
jennel
good pie
Laureen King
thanks Jennel
Patti
Can this be made and refrigerated the day before serving?
Laureen King
Absolutely Patti, I usually make mine the day before.
Martin Baum
Simply fabulous, only thing I did differently was use real whipping cream instead of cool whip and used artificial sweetener in place of the sugars in an attempt to cut a few calories out. Making the whipped cream was a bit more work but for my loves it is a pleasure. Thank you!
Baum, m.
Laureen King
Thanks Martin, I have used real whipping cream for the topping which I put on right before serving.
Kenna Morton
Thank you for your comment, I just submitted a question about using whip cream instead of Cool whip. Did you add a stableizer to your whipped cream?
Laureen King
Kenna, I only use cool whip in the cream cheese layer to ensure it sets properly. For topping the pie, when I use whipped cream instead of coool whip I will add the fresh whipped cream right before serving with no kind of stabilizer in it.
Marilyn Paramore
I made this but substituted half and half evaporated milk and French vanilla instant pudding and Kroger pure pumpkin. Very tasty and not runny.
Laureen King
Wonderful Marilyn, wish I had a piece right now!
Martin Douglas Baum
Learned of it at Shari's restaurants, being diabetic just used artificial sweetener turns out equally as nice.
brenda
Can real whip cream be used in place of the cool whip?
Laureen King
Hi Brenda, for the cream cheese layer - no- it will not set properly. For the top layer, I often use real whipped cream and just add it right before serving.
Elizabeth Derby
Can you prepare the pie and freeze it until thanksgiving day. I am wondering because part of 28 oz pure pumpkin was used up an want to use the rest of it before the purée gets spoiled for no use. How can you store the pie before thanksgiving day?
Laureen King
Hi Elizabeth, I have never froze this pie, so not sure how it would freeze. I have make it 2 days before. As for leftover pumpkin, try making these awesome Pumpkin cookies https://www.artandthekitchen.com/pumpkin-pecan-cookies/
Sandy Buckenberger
Thanks for the recipe. I didn't try it yet but will soon. It sounds delicious!
Marlene
Hi…just made this pie 🤩..wow. It’s sitting in the fridge for our Thanksgiving dinner tomorrow. I know it’s going to taste awesome, just from licking the spoons after each addition. My wasn’t as high as yours. The only problem I had, was trying to find a cover for it…plus worried about the transportation tomorrow. Thanks for an awesome recipe.
Laureen King
The size of pie plate you use will affect how tall the pie is. When I take the pie somewhere I don't top with the whipped cream, cover with plastic wrap, then add whipped cream prior to serving.