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
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.
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.
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.
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.
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.
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.
Ingredients to Make No Bake Triple Layer Pumpkin Pie
- Graham Cracker Pie Crust
- Cream Cheese
- Pumpkin Puree
- Vanilla Instant Pudding
- Pumpkin Spice
- Heavy Cream or Milk
How to Make No Bake Triple Layer Pumpkin Pie
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.
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.
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.
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).
No Bake Triple Layer Pumpkin Pie
- 1 1/2 cup Graham Cracker Crumbs
- 7 tbsp Butter. melted
- 1/4 cup Sugar
- 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
- 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.