posted in Desserts

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!

Yield: 8 servings

Prep Time: 20 min + chill time

No- Bake Double Layer Pumpkin Pie

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)

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

  1. postedOct 23, 2011 9:10 PM
    Mike Feddersen

    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. postedNov 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. postedNov 19, 2013 4:26 AM

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

  4. postedNov 19, 2013 5:40 AM

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

  5. postedNov 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. postedNov 19, 2013 6:31 AM

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

  7. postedNov 19, 2013 7:05 AM

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

  8. postedNov 19, 2013 7:12 AM
    Jennifer A.

    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. postedNov 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. postedNov 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. postedNov 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. postedNov 19, 2013 9:34 AM
    chacha

    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. postedNov 19, 2013 10:34 AM
    Joanne

    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. postedNov 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. postedNov 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. postedNov 19, 2013 3:04 PM

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

  17. postedNov 19, 2013 3:45 PM
    Linda

    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.

    • November 20th, 2013 @ 10:48 AM

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

  18. postedNov 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. postedNov 19, 2013 6:42 PM

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

  20. postedNov 19, 2013 7:06 PM
    Maegan @ The BakerMama

    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. postedNov 19, 2013 9:05 PM

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

  22. postedNov 20, 2013 5:11 AM

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

  23. postedNov 20, 2013 12:21 PM
    Linda

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

  24. postedNov 20, 2013 2:39 PM

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

  25. postedNov 20, 2013 2:42 PM
    Jessica@stuckonsweet

    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?!

  26. postedNov 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!

  27. postedNov 27, 2013 12:40 PM
    Kelly

    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.

  28. postedNov 27, 2013 7:19 PM
    Amy

    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!! :)

  29. postedNov 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!

  30. postedNov 28, 2013 9:33 PM
    jacki

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

    • November 28th, 2013 @ 9:43 PM

      Fridge!

  31. postedNov 28, 2013 9:52 PM
    jacki

    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

  32. postedNov 24, 2014 2:24 PM
    Cheryl medintz

    I followed your recipe but my mixture was way too runny. I doubt it will set
    at all.

    • November 26th, 2014 @ 8:41 AM

      The recipe comes from Kraft. Did you use whole milk? Nonfat can make things a bit more runny.

  33. postedDec 27, 2014 1:12 PM
    palma Adjutant

    I will surly try this pumpkin pie

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