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    Cincy Shopper / Recipes / Dessert / Pie

    No Bake Triple Layer Pumpkin Pie

    September 17, 2019 by Jen Cincyshopper 21 Comments

    24230 shares
    • Facebook117
    Jump to Recipe Leave a Review
    5 from 2 votes

    If you need an easy pie recipe for Thanksgiving, this No Bake Triple Layer Pumpkin Pie will be perfect. We start with a no-bake graham cracker crust followed by a cream cheese layer, a creamy pumpkin filling and then whipped topped. It’s so simple to make.

    No Bake Triple Layer Pumpkin Pie slice.

    No Bake Triple Layer Pumpkin Pie

    No Bake recipes are my favorite for the holidays. I can make our Thanksgiving dessert ahead of time which allows me to keep my sanity. We always make a no-bake Pumpkin Cheesecake and also this Triple Layer Pumpkin Pie. Both are delicious and so simple to prepare ahead of time.

    No Bake Pumpkin Pie

    Some call this a traditional No Bake 2 Layer Pumpkin Pie. I like to add whipped topping ahead of time. The additional layer makes serving easy, makes the pie impressive looking and it tastes better with three layers.

    Layered Pumpkin Pie

    Pumpkin spice recipes are a fall favorite in our home. We make Pumpkin Cake, Pumpkin Cupcakes and No Bake Triple Pumpkin Pie often during the holiday season.

    Easy No Bake Pumpkin Pie

    Thanksgiving Day my kitchen is always hectic with all the cooking going on. Desserts that can be prepared ahead of time are the best. I can make this No Bake Triple Pumpkin Pie a few days before the holiday and keep it refrigerated and ready to serve.

    No Bake Triple Layer Pumpkin Pie

    The No Bake Pumpkin Pie starts with a homemade graham cracker crust that requires no baking. You can also use a store-bought but, you will have a bit of leftover filling and topping. Either option will work.

    Layer Pumpkin Pie

    The next layer is also easy! It’s cream cheese, heavy cream and sugar creamed together. Then, Cool-Whip folded in. The white color makes the layer very distinct, and the sugar makes it a little sweet.

    No Bake Layer Pumpkin Pie slice.

    For the pumpkin layer, the recipe uses pure pumpkin puree, heavy cream, and pumpkin pie spice. Also, two small vanilla instant pudding mixes. You can make my Homemade Pumpkin Pie Spice if you do not have any on hand. Homemade whipped cream can be sued for the pie but, I prefer to use Cool-Whip.

    No Bake Pumpkin Pie Ingredients

    Ingredients to Make No Bake Triple Layer Pumpkin Pie

    • Graham Cracker Pie Crust
    • Cream Cheese
    • Pumpkin Puree
    • Vanilla Instant Pudding
    • Cool-Whip
    • Pumpkin Spice
    • Heavy Cream or Milk
    • Sugar

     

    How to Make No Bake Triple Layer Pumpkin Pie

    Making a graham cracker crust.

    First, you will need a store-bought graham cracker crust or make the homemade recipe I provide. I used a 9-inch pie plate, and it was perfectly sized. If using a smaller store-bought, you will not need all of the fillings. Put it s aside and enjoy as a layered dessert.

    Cream Cheese layer for pumpkin pie.

     

    Next, in a small bowl cream, the cream cheese, heavy cream (or milk), and sugar together. I use my handheld mixer for best results. After mixing well, fold in the Cool-Whip. Then, layer the mixture onto the prepared crust.

    No Bake pumpkin filling.

     

    In a medium-sized bowl, whisk together the pudding mix and heavy cream. The mixture will be thick. If you do not have heavy cream available, you can also use milk. Add pumpkin and pumpkin pie spice. With a hand mixer, beat until combined well. Spread over cream cheese layer. Refrigerate for at least an hour then top with remaining Cool-Whip.

    Fork with Layer Pumpkin Pie

    Note, the pie will be filled to the brim. My kids call this a Mile High Pumpkin Pie. It’s that high! Also, it can be frozen or refrigerated (up to 3-5 days).

    RECIPE
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    No Bake Triple Layer Pumpkin Pie

    Need an easy pie recipe for Thanksgiving, this No Bake Triple Layer Pumpkin Pie is perfect. Start with a no-bake graham cracker crust then a cream cheese layer, a creamy pumpkin filling and whipped topped.
    Course Dessert
    Cuisine American
    Prep Time 2 hours hours 15 minutes minutes
    Servings 8 servings
    Author Jen CIncyshopper

    Ingredients

    CRUST

    • 1 1/2 cup Graham Cracker Crumbs
    • 7 tbsp Butter. melted
    • 1/4 cup Sugar

    FILLING

    • 1 tbsp Sugar
    • 4 oz softened Cream Cheese
    • 1 cup + 1 tbsp Heavy Cream divided
    • 12 oz thawed Cool Whip divided
    • 2 small pkgs Instant Vanilla Pudding Mix
    • 15 oz Pumpkin Puree
    • 2 tsp Pumpkin Pie Spice

    Instructions

    • Whisk together graham cracker crumbs and sugar in a large bowl.
    • Add melted butter and stir with a fork until combined.
    • Press mixture firmly into bottom and up sides of 9" glass pie plate.
    • Refrigerate for at least 1 hour.
    • Blend together cream cheese, 1 tablespoon heavy cream and sugar until smooth.
    • Fold in 1 1/2 cups whipped topping.
    • Spread mixture on pie crust.
    • Whisk together 1 cup heavy cream and pudding mixes.
    • Add in pumpkin and pumpkin pie spice and whisk until blended.
    • Spread over cream cheese layer.
    • Place in refigerator for at least one hour until set.
    • Top with remaining Cool Whip.
    Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

    No Bake Layer Pumpkin Pie

    No Bake Pumpkin Layer Pie

    No Bake Pumpkin Pie

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    24230 shares
    • Facebook117

    Filed Under: Christmas, Pie, Thanksgiving

    About Jen Cincyshopper

    Learn about me here.

    Reader Interactions

    Comments

    1. Amanda

      November 18, 2021 at 5:19 pm

      5 stars
      Hi Jen! How does your Cool Whip look so firm that you could cut it clean like that? I’m trying to decide if I should use cool whip or do a stabilized whipped cream. If you have a trick to keep the cool whip more firm like that, I’d love to hear!

      Reply
      • Jen

        December 02, 2021 at 5:17 pm

        Hi Amanda! I will quite often place in the freezer for a bit of firm. Then, cut the slices and keep refrigerated. I hope that helps. Happy Holidays!

        Reply
    2. Donna @ Modern on Monticello

      November 09, 2021 at 3:38 pm

      5 stars
      No bake and triple pumpkin – now that is my kind of recipe! Pinned and thanks for linking it up this week. #HomeMattersParty

      Reply
    3. Janet

      November 04, 2021 at 12:37 am

      This sounds delicious. I’ll have to try it this Thanksgiving.

      Reply
    4. Laurie

      November 03, 2021 at 10:00 pm

      This looks like it would really hit the spot!
      I’m gonna think about this and figure out how to make a vegan version of it. I will make it work, because I really want to try it!

      Thanks for the recipe idea!

      Blessings,
      Laurie
      Ridge Haven Homestead
      Homestead Blog Hop

      Reply
    5. Christine

      November 17, 2019 at 4:14 pm

      Are the fillings enough to fill two store bought crusts?

      Reply
      • Jen

        November 17, 2019 at 9:46 pm

        Hi Christine! There will not be quite enough to fill two store-bought crusts. There are a couple of different sized crusts available at the stores. If you find a larger one, it will work perfectly. If using the smaller sized, you will have some leftover filling. It is tasty and could be used to make a couple of parfaits to enjoy. Hope that helps- Jen.

        Reply
    6. Pamela

      September 30, 2019 at 5:06 pm

      This looks so yummy!

      Reply
    7. Becky H

      October 03, 2015 at 12:55 am

      I’ve made this pie — 23 years ago in Idaho. Truly! Been looking for this recipe again ever since. I have to warn you — it is ADDICTING! It’s deadly to dieters everywhere! If you don’t want to be as round as you are tall, don’t make this pie. On the other hand, if you’re only going to make it once (or twice) a year, then have at it! But therein lies the problem… CAN you make it just once or twice a year?? Only one way to find out, but you have been warned. It’s truly the yummiest, if you’re looking for a really good variation on the traditional pumpkin pie.

      Reply
    8. Carole from Carole's Chatter

      September 17, 2015 at 4:25 pm

      This is so great. I would love you to stop by Food on Friday: Essentially Raw Treats over at Carole’s Chatter to add this to the recipe collection! Cheers!

      Reply
    9. Elaine

      September 17, 2015 at 10:09 am

      This looks so yummy!! And I love that it’s a no bake dessert! I would love for you to stop by and Join my Link Party – My 2 Favorite Things on Thursday!! It’s going on now until Monday. I would love to have you and I pin everything! Have a great week!!

      Reply
      • Chloe

        September 06, 2021 at 8:41 pm

        Anyone know how much butter we need???

        Reply
        • Toni

          September 07, 2021 at 3:49 pm

          Where did it call for butter? Did I miss that?

          Reply
    10. CD Loken

      September 16, 2015 at 1:07 pm

      You pumpkin pie looks so YUMMY-Jen! I’m definitely pinning and sharing!!

      Reply
    11. All is Amazing

      September 14, 2015 at 12:10 pm

      This sounds amazing! I am pinning it to try :)

      Reply
    12. Miz Helen

      October 21, 2014 at 11:45 am

      This Pie looks fabulous! Hope you are having a great day and thank you so much for sharing this awesome post with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      Reply
    13. swathi

      October 20, 2014 at 1:04 pm

      Delicious no bake pumpkin pie, love to try it for this thanksgiving. thanks for sharing with Hearth and Soul blog hop. pinning.

      Reply
    14. Beth

      October 17, 2014 at 7:26 pm

      This looks great! I love pumpkin pie, but my husband doesn’t like the texture. I will have to see what he thinks of this.

      Reply
    15. Sinea Pies

      October 15, 2014 at 8:47 am

      This looks so good. Pinned it!
      Have you shared this yet at my Wonderful Wednesday Blog Hop?
      Please do! My readers will love it.
      Sinea from Ducks ‘n a Row

      Reply
    16. Diane Roark

      October 14, 2014 at 8:26 pm

      Thank so much for linking up to Wonderful Wednesday Blog Hop. Your pumpkin pie looks amazing!
      I am sharing it tonight on my Facebook and Google+ page.

      Blessings,
      Diane Roark

      Reply
    17. Julie @ HostessAtHeart

      October 13, 2014 at 6:45 pm

      Perfect for Thanksgiving. I love how easy it is too!

      Reply

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    Hi, I'm JEN! A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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