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No-Bake Triple-Layer Pumpkin Pie Recipe Made Easy

No-Bake Triple-Layer Pumpkin Pie

A creamy, chilled pumpkin pie with layers of sweetened cream cheese, spiced vanilla pudding and pumpkin, and whipped topping in a graham cracker crust. This easy dessert makes 8 servings and requires no cooking.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cream Cheese Layer
  • 1 8-ounce package Philadelphia cream cheese, softened
  • 1/4 cup Granulated sugar
  • 1 tablespoon Milk
  • 1 8-ounce tub Cool Whip whipped topping, thawed and divided
Crust
  • 1 6-ounce crust Prepared graham cracker crumb crust
Pumpkin Layer
  • 1 cup Cold milk
  • 2 3.4-ounce packages Instant vanilla pudding mix
  • 1 15-ounce can Pumpkin purée
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves

Method
 

Step-by-Step
  1. Beat the softened cream cheese, granulated sugar, and 1 tablespoon milk in a large bowl until smooth. Stir in 1 1/2 cups of the thawed whipped topping, then spread the mixture evenly into the prepared graham cracker crust.
  2. Pour 1 cup cold milk into another bowl. Add both packages of instant vanilla pudding mix and whisk for about 2 minutes, until thickened.
  3. Stir the pumpkin purée, cinnamon, ginger, and cloves into the thickened pudding mixture until evenly combined. Spread the pumpkin mixture over the cream cheese layer.
  4. Cover the pumpkin layer with the remaining thawed whipped topping. Refrigerate the completed pie for at least 4 hours, or until firm and fully set, before slicing.

Notes

Allow the cream cheese to soften fully before mixing so the first layer stays smooth. Chill the pie for the full 4 hours because the pudding layer needs time to firm up for clean slices.