No Bake Triple Layer Pumpkin Pie
Servings: 8
Calories: 372kcal
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.
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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
- ½ teaspoon ground ginger
- ¼ 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
Substitute the graham cracker crust with my Gingersnap Pie Crust
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.
Nutrition
Calories: 372kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 308mg | Potassium: 228mg | Fiber: 2g | Sugar: 40g | Vitamin A: 8410IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg