No-Bake Double-Layer Pumpkin Pie

A deliciously sweet, no-bake alternative to pumpkin pie.

  • Author: Renee Rendall
  • Prep Time: 30
  • Total Time: 30
  • Yield: 9-inch pie 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


Units Scale
  • 1 sleeve cinnamon graham crackers*
  • 2 ounces (1/2 stick) butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup plus 1 tablespoon milk
  • 1 tablespoon sugar
  • 1/2 tub whipped topping, thawed**
  • 1 15 ounce can pumpkin puree
  • 2 packages instant vanilla pudding mix
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  1. Crush your graham crackers, either in a food processor or in a plastic bag with something heavy and unbreakable. Mix in the melted butter until you have a wet sandy consistency.
  2. Press your graham cracker mixture into the bottom and up the sides of a nine inch pie pan. Stash this in the fridge while you get on with your work.
  3. With a mixer, combine the cream cheese, 1 tablespoon of milk, and sugar. Mix on medium high speed until the mixture becomes light and fluffy.
  4. With a rubber spatula, fold the whipped topping into the cream cheese mixture, then spread it into the bottom of your pie pan. Pop it back in the fridge.
  5. Using a mixer with a whisk attachment, or whisk and a very strong arm, combine remaining milk, pumpkin, vanilla pudding mix, and spices for about two minutes. The mixture will be thick.
  6. Spread the pumpkin mixture on the cream cheese layer and chill for at least four hours, preferably over night.


*If you can't get graham crackers, in the UK for instance, you can substitute 125 grams digestive biscuits plus 1/4 teaspoon cinnamon

**No Cool Whip where you live, either? 1 packet of Dream Whip of Bird's Dream Topping, prepared according to packet instructions, wil suffice.

Keywords: Pumpkin, Pie

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