Three delicious layers of cream cheese, pumpkin, and whipped topping in a graham cracker crust!

No Bake Pumpkin Pie

I probably shouldn’t say this out loud, but I don’t really care for traditional pie. I can get through it with a huge scoop of ice cream, but I just don’t love the crust so I usually pass unless I am desperate for something sweet.

For Thanksgiving I prefer desserts like this No Bake Triple Pumpkin Pie! It’s pumpkin and it’s pie so it’s perfect! However, if you want the real deal you could always make my Grandma’s Easy Pumpkin Pie!

Or, you could put out a whole spread of pies to include Blueberry Pie, Apple Pie, Cherry Pie, or Pecan Pie!

What You’ll Need for the First Layer:

• 4 oz Cream Cheese, Softened
• 1 tbsp Heavy Cream
• 1 tbsp Sugar
• 1 1/2 cups Cool Whip
• 10 inch Pre-Made Graham Cracker Pie Crust

And the Second Layer:

• 1 cup Heavy Cream
• 2 (3 oz) packages Vanilla Pudding Mix
• 1 (15 oz) can Pumpkin Puree
• 2 tsp Pumpkin Pie Spice
• Remaining Cool Whip

How to Make No Bake Triple Layer Pumpkin Pie

• Beat 4 oz softened cream cheese, 1 tbsp heavy cream, and 1 tbsp sugar together until smooth. Fold in 1 1/2 cups Cool Whip.
• Spread mixture evenly on the bottom of the pie crust.
• Then beat together 1 cup heavy cream and 2 (3 oz) packages vanilla pudding mix. Add in 1 (15 oz) can pumpkin puree and 2 tsp pumpkin pie spice.
• Spread over cream cheese mixture evenly.
• Top with remaining Cool Whip.
• Refrigerate until set.

More Pumpkin Recipes:

• Pumpkin Cheesecake Snickerdoodles
• 3-Ingredient Pumpkin Muffins
• Easy Pumpkin Pie
• Vegan Pumpkin Coffee Cake
• Thanksgiving Pumpkin Pie Turkeys
• Pumpkin Bread with Crumb Topping
• Vegan Pumpkin Oatmeal Squares
• Pumpkin Cream Cheese Muffins
• Baked Pumpkin Cinnamon Sugar Donuts
• Pumpkin French Toast
• Vegan Pumpkin Snickerdoodle Cookies

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Yield: 8

No Bake Triple Layer Pumpkin Pie

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No Bake Triple Layer Pumpkin Pie, three delicious layers of cream cheese, pumpkin, and whipped topping in a graham cracker crust!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

First Layer

• 4 oz Cream Cheese, Softened
• 1 tbsp Heavy Cream
• 1 tbsp Sugar
• 1 1/2 cups Cool Whip
• 10 inch Pre-Made Graham Cracker Pie Crust

Second Layer

• 1 cup Heavy Cream
• 2 (3 oz) packages Vanilla Pudding Mix
• 1 (15 oz) can Pumpkin Puree
• 2 tsp Pumpkin Pie Spice
• Remaining Cool Whip

Instructions

1. To make the first layer, beat softened cream cheese, heavy cream, and sugar together until smooth. Fold in Cool Whip.
2. Spread mixture evenly on the bottom of the pie crust.
3. Then make the second layer by beating together heavy cream and packages of vanilla pudding mix. Add in pumpkin puree and pumpkin pie spice.
4. Spread over cream cheese mixture evenly.
5. Top with remaining Cool Whip.
6. Refrigerate until set.