No-Bake Double Layer Pumpkin Pie

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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 -

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!

No- Bake Double Layer Pumpkin Pie

Yield: 8 servings

Prep Time: 20 min + chill time


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


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


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: (adapted barely from Kraft)

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Lori Lange of Recipe Girl

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  • palma Adjutant wrote:

    I will surly try this pumpkin pie

  • Cheryl medintz wrote:

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

    • Lori Lange wrote:

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

  • jacki wrote:

    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

  • jacki wrote:

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

    • Lori Lange wrote:


  • Nutmeg Nanny wrote:

    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!

  • Amy wrote:

    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!! 🙂

  • Kelly wrote:

    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.

  • The Nested Turtle wrote:

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

  • Jessica@stuckonsweet wrote:

    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?!

  • sara wrote:

    This looks awesome! I love cool whip too. 😀

  • Linda wrote:

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

  • shelly (cookies and cups) wrote:

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

  • Mimi @ Culinary Couture wrote:

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