No-Bake Double Layer Pumpkin Pie

This No- Bake version of Pumpkin Pie has a second layer surprise hiding underneath. It’s a delicious option for a Thanksgiving meal.

No Bake Double Layer Pumpkin Pie

If you’re like me, and you’re intimidated by the whole process of baking homemade PIES… you might consider this no-bake recipe before you run to the store to buy one that no one is going to like very much.  I can get by with my pie recipes, for sure, but I practically break out in hives while making them.  Making pies truly makes me nervous.  This pie recipe though… is as easy as PIE.  I couldn’t resist that one, sorry :)

No Bake Pie 1

It all starts with a no-bake, graham cracker crumb crust.  Just press the mixture into the pie pan and then place it in the freezer until firm.  (Sure, you can buy a prepared graham cracker crust, but you know it won’t taste the same as if you make it homemade, so make it homemade!)

No Bake Pie 2

I have something to confess.  I occasionally eat Cool Whip.  Don’t get me wrong… I like homemade whipped cream as much as the next guy, but Cool Whip has seen the inside of my refrigerator many times, and it’s in this recipe too.

No Bake Pie 3

This is the cream cheesy Cool Whip layer (the secret layer).  If you’re weirded out by the idea of using Cool Whip, go ahead and whip some of your own cream.  I’m sure that will work out just fine too in this recipe.

No Bake Pie 4

The next no-bake layer is basically a pumpkin pudding.

No Bake Pie 6

Smooth it all out and guess what??  You’re done!  Just pop it in the fridge to chill for a couple of hours.  Easy, huh?

No Bake Double Layer Pumpkin Pie - RecipeGirl.com

We had some friends over the other night to play the guitar and sing songs by our first fireplace fire of the season.  This was the treat I served that night, and everyone was very happy.  It’s like eating pumpkin pudding with a cheesecake surprise layer tucked in there and some buttery, sugared graham crackers too!

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No- Bake Double Layer Pumpkin Pie

Yield: 8 servings

Prep Time: 20 min + chill time

Ingredients:

CRUST:
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, softened greatly
1/4 cup granulated white sugar

PIE FILLING:

4 ounces cream cheese, softened
1 cup plus 1 Tablespoon cold milk
1 Tablespoon granulated white sugar
8 ounces Cool Whip, thawed
One 16-ounce can pure (unsweetened) pumpkin
Two small packages vanilla instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

1. Prepare the crust: Mix crumbs, butter and sugar in a medium bowl. Press on the bottom and up the sides of a 9-inch pie plate. Place in the refrigerator or freezer until the crust is very firm.

2. Prepare the filling: In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups Cool Whip. Spread on bottom of prepared crust.

2. In a second bowl, mix pumpkin, pudding mix and spices with remaining 1 cup milk. Beat with wire whisk until well blended (mixture will be thick). Spread over cream cheese layer.

3. Refrigerate for 4 hours, or until well set. Serve slices with remaining whipped topping.

Source:  RecipeGirl.com (adapted barely from Kraft)

Leave a Comment




33 Responses to “No-Bake Double Layer Pumpkin Pie”

  1. 1

    Mike Feddersen — October 23, 2011 @ 9:10 PM

    This recipe sounds delicious, it is almost like my Pumpkin Pie Cheesecake recipe. I don’t use canned pumpkin I use Jello’s Pumpkin Spice pudding and you don’t need the sugar. And the Philadelphia Cream Cheese, use the whipped. A blender is all you need.

  2. 2

    Averie @ Averie Cooks — November 19, 2013 @ 3:26 AM

    Friends, guitar, fireplace, a nobake pie that’s got a great crust AND is like pumpkin pudding —all big yes’es! And Cool Whip…there are times where nothing else will do (or maybe there is, but it’s such a production and you never know if it will hold and not collapse since there’s no stabilizers in real whipped cream) so yeah I am totally on board with some C.W. :) pinned

  3. 3

    Katrina @ Warm Vanilla Sugar — November 19, 2013 @ 4:26 AM

    No bake?! Yes!! And it truly looks perfect!

  4. 4

    Tieghan — November 19, 2013 @ 5:40 AM

    Yes! it looks so good, Lori and easy! Easy is good right now for everyone!

  5. 5

    Kiki Corcoran — November 19, 2013 @ 6:22 AM

    Love the idea of this easy recipe. Sometimes we get too caught up in the time consumption of homemade, when progress with food and prep can still yield a great dessert. Thanks for sharing and Happy Thanksgiving!

  6. 6

    danielle — November 19, 2013 @ 6:31 AM

    Yum! I would love a slice with my morning coffee right now.

  7. 7

    Jessica @ A Kitchen Addiction — November 19, 2013 @ 7:05 AM

    I need an easy pie to add to my Thanksgiving menu! Love this!

  8. 8

    Jennifer A. — November 19, 2013 @ 7:12 AM

    I have been making this for about 20 years. I don’t even bother making a traditional pumpkin pie anymore.

    This is absolutely delicious!

  9. 9

    Erin @ The Spiffy Cookie — November 19, 2013 @ 7:24 AM

    What a fun layer pie. Great that it is no bake too because the oven will be packed for most people!

  10. 10

    Erin @ Dinners, Dishes and Desserts — November 19, 2013 @ 8:12 AM

    I love the idea of a no bake pie! Pies don’t scare me so much, as the crust. I usually just buy a crust, but this year I think I am going to see if I can do a flaky crust from scratch.

  11. 11

    Anna@CrunchyCreamySweet — November 19, 2013 @ 9:15 AM

    Intimidated by baking pies—> that’s totally me! Love this no-bake AND double layer pie, Lori! Pinning! Sharing!

  12. 12

    chacha — November 19, 2013 @ 9:34 AM

    AWESOME AND Im thinking to do these in muffin cups after crust sets and put in the liners and add the rest and put in refrig. to set. Also im going to add toasted coconut in with cool whip bottom layer and use coconut milk instead of regl. Whats your thought on this??????? Maybe a little work with the cups but sure might look good when served.

  13. 13

    Joanne — November 19, 2013 @ 10:34 AM

    Do you think my own pumpkin could be used for this? I have some that I froze a few weeks ago for pumpkin pie, then decided against the pie. Now this appears! :)

  14. 14

    Amy @ The Blond Cook — November 19, 2013 @ 10:54 AM

    I absolutely LOVE the idea of “no bake”, as I’ve never had much luck with baking pies. This pie is gorgeous!

  15. 15

    Nancy P.@thebittersideofsweet — November 19, 2013 @ 11:14 AM

    I LOVE how this takes all of the fuss out of pie baking and making is so easy and quick!

  16. 16

    Ashley | Spoonful of Flavor — November 19, 2013 @ 3:04 PM

    Love how this is no bake and includes a delicious layer of cream cheese and pumpkin!

  17. 17

    Linda — November 19, 2013 @ 3:45 PM

    Looks and sounds delish. However, coolwhip is hydrogenated oil and is absolute poison. In fact the FDA is considering banning all hydrogenated products. The paleo diet includes fat; animal fat.

  18. 18

    Dorothy @ Crazy for Crust — November 19, 2013 @ 6:02 PM

    Cool Whip is just…cool. I love using it! And I super love the secret layer in this pie. To die for!

  19. 19

    Annamaria @ Bakewell Junction — November 19, 2013 @ 6:42 PM

    Lori,
    I can’t believe you’re nervous about preparing any food. Your pie looks delicious.
    Annamaria

  20. 20

    Maegan @ The BakerMama — November 19, 2013 @ 7:06 PM

    Lori, this looks awesome and easy! My family loves icebox pies so I know they would be thrilled if I made this one for them! Can’t wait to try it!

  21. 21

    Mimi @ Culinary Couture — November 19, 2013 @ 9:05 PM

    This is FANTASTIC! I love that the cool whip is underneathe instead of on top!

  22. 22

    shelly (cookies and cups) — November 20, 2013 @ 5:11 AM

    Cool Whip and cream cheese is the best combo! Love this pie!

  23. 23

    Lori Lange — November 20, 2013 @ 10:48 AM

    Yeah, I’m not Paleo. I do use freshly whipped cream for most of my recipes.

  24. 24

    Linda — November 20, 2013 @ 12:21 PM

    I remember this recipe from years ago. Sounded so good, but not so much for me.

  25. 25

    sara — November 20, 2013 @ 2:39 PM

    This looks awesome! I love cool whip too. :-D

  26. 26

    Jessica@stuckonsweet — November 20, 2013 @ 2:42 PM

    You were right – this is easy as pie! I also love a cold pie for some reason so loving that it’s chilled and pumpkin pudding? Who wouldn’t love that?!

  27. 27

    The Nested Turtle — November 21, 2013 @ 8:26 AM

    No bake desserts are great when you already have so many things that have to go into the oven for Thanksgiving!

  28. 28

    Kelly — November 27, 2013 @ 12:40 PM

    My all time favorite Pumpkin Pie Recipe! Been making this for Thanksgiving and Christmas for years. I put a twist on the crust though. I make a Ginger Snap Crust.

    2 cups fine gingersnap crumbs (about 40 ginger snap cookie wafers)
    1/4 cup butter, melted

    Melt butter in microwave. In small bowl, stir together gingersnap crumbs and melted butter until crumbs are evenly coated. Pat over bottom and up sides of 9-inch pie pan.

  29. 29

    Amy — November 27, 2013 @ 7:19 PM

    Let me tell you this is the best pumpkin pie ever!! My family are serious pie people with a picky pallete and this is their favorite. And its sooooo easy!! :)

  30. 30

    Nutmeg Nanny — November 28, 2013 @ 8:28 PM

    I love no-bake pies :) it’s so nice eliminating that extra step. This looks so darn tasty, I cannot wait to whip one up for us!

  31. 31

    jacki — November 28, 2013 @ 9:33 PM

    Do you put in freezer or fridge? Mine hasnt set up!

  32. 32

    Lori Lange — November 28, 2013 @ 9:43 PM

    Fridge!

  33. 33

    jacki — November 28, 2013 @ 9:52 PM

    One more thing covered or uncovered? I did the recipe like it says and put the lid on for 4 hrs…just wonder in what happen