No Bake Triple Layer Pumpkin Pie
on Sep 17, 2019, Updated Nov 23, 2020
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.
subscribe for all the latest deliciousness
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).
No Bake Triple Layer Pumpkin Pie
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.
Made this for Thanksgiving(we have it the weekend before)
It was a hit. I had a lot of leftover regular pumpkin because of it
Thank you for another great recipe
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!
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!
No bake and triple pumpkin – now that is my kind of recipe! Pinned and thanks for linking it up this week. #HomeMattersParty
This sounds delicious. I’ll have to try it this Thanksgiving.
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
Are the fillings enough to fill two store bought crusts?
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.
This looks so yummy!
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.
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!
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!!
Anyone know how much butter we need???
Where did it call for butter? Did I miss that?
You pumpkin pie looks so YUMMY-Jen! I’m definitely pinning and sharing!!
This sounds amazing! I am pinning it to try :)
A friend made this for a pre thanksgiving gathering. It is smooth and light yet pumpkiny – absolutely delicious, especially for those who like pumpkin but are not a fan of the traditional pie. I’m making it for Thanksgiving at my daughter’s home this year.
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
Delicious no bake pumpkin pie, love to try it for this thanksgiving. thanks for sharing with Hearth and Soul blog hop. pinning.
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.
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
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
Perfect for Thanksgiving. I love how easy it is too!