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.
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 CrustPro 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.