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.

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.

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
Cool-Whip
Pumpkin Spice
Heavy Cream or Milk
Sugar

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).

RECIPE

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