No Bake Triple Layer Pumpkin Pie
This quick and easy 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.
No Bake Triple Layer Pumpkin pie is an ideal choice for those who want to save time and oven space during the busy holiday season. A crowd-pleasing Thanksgiving Day dessert that will have everyone loving pumpkin pie!
I love this easy holiday dessert recipe as you can make it ahead of time! Use a store-bought graham cracker crust or try my incredibly flavorful Gingersnap pie crust.
The original recipe for this no-bake pie came from a Kraft Foods 1991 magazine. This no-bake pumpkin pie recipe makes a perfect fall dessert or any time you are craving a no-bake dessert.
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
This no bake pumpkin pie needs time to set in the refrigerator, at least 4 hours. I usually make mine ahead of time and let it chill overnight.
Another reason could be that the pumpkin puree has a higher water content. Brands vary and some are not a thick as others. If your pumpkin puree looks a bit watery and not thick, strain it before adding.
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This post was originally published on September 19, 2013. Occasionally I update with fresh tips, content and photos. Current update November 5, 2023.
No Bake Triple Layer Pumpkin Pie
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
- 1/2 teaspoon ground ginger
- 1/4 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
Nutrition
What is sprinkled on top of the cool whip?
Hi Stephanie, I sprinkled a bit of nutmeg on top, ground cinnamon will also work.
One Tablespoon of pumpkin pie spice for single spoces in pumpkin ingredient.
You state use 1 can of pumpkin in the recipe. What size can, how many ounces? Thanks so mcuh!
hi Sharon, a 16oz size can of pumpkin (as shown in ingredient list) Hope you enjoy the recipe
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!!
some great adaptations Melissa!
what if ed smith brand is not available. what canned pumpkin would one use?? thank you
Hi Sharyn, use whatever you have available, but if it looks watery try straining some of the excess water out.
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!
Awesome Beth, have a wonderful Holiday Season
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 !!
Thanks Cindy, sounds yummy with the chocolate!
I always use cook and serve. Reduce the milk a tad to make it thicker.
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 !!!!!!!!!! 🙂
thanks Jan for the wonderful comment, my family would be totally upset if I didn’t make this pie for special holiday meals!
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.
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.
Thank you Alicia for taking the time to comment. Enjoy your Thanksgiving and your pie!
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.
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!
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.
Thank you so much for the comments Dianne, have a wonderful Thanksgiving
So delicious! I made this as tarts and they were a huge hit.
Thanks Courtney, happy you enjoyed the recipe!
The recipe is no longer showing on this post . Can you post it again please so I can print it ?
Julie, thank you so much for letting me know, I really appreciate it. The problem is fixed and recipe now shows.
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.
HI Nancy, Happy Birthday to you. What a wonderful milestone!. I bet you have an amazing collection of family favorite recipes!
Why can’t I find how to make the crust & what size pie plate or pyrex to put it in?
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.
My all time fav to eat
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?
Thank you so much Elizabeth. I dust very lightly with nutmeg, but you could also use cinnamon. Happy Thanksgiving to you and your family.
good pie
thanks Jennel
Can this be made and refrigerated the day before serving?
Absolutely Patti, I usually make mine the day before.
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.
Thanks Martin, I have used real whipping cream for the topping which I put on right before serving.
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?
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.
I made this but substituted half and half evaporated milk and French vanilla instant pudding and Kroger pure pumpkin. Very tasty and not runny.
Wonderful Marilyn, wish I had a piece right now!
Learned of it at Shari’s restaurants, being diabetic just used artificial sweetener turns out equally as nice.
Can real whip cream be used in place of the cool whip?
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.
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?
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/
Thanks for the recipe. I didn’t try it yet but will soon. It sounds delicious!
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.
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.
Thus was amazing, I made it in a 9/113 pan. My Son & his friend came for dinner from out of town. His friend says can I take some of that with me. I said you sure can. That was quite a compliment. Thanks so much for sharing. 🙂
How wonderful, my son also loves this pie. It the only pumpkin pie he will eat.
I have made this pie for 30 years. It is always a big hit. 2 years ago I moved and lost this recipe, I was overjoyed to find it again. You have made my Thanksgiving! Thank you. .Deanna
Thanks Deanna, its a must make pie for my family during the holidays.
I did the half and half, pudding, and pumpkin step as directed (did not use electric mixer) and the texture was way off. I dumped it and tried again, combining half and half and pumpkin together before the pudding mix and it worked perfectly.