Easy No-Bake Triple Layer Pumpkin Pie
There’s something magical about the fall season that makes me crave a delightful dessert like this Easy No-Bake Triple Layer Pumpkin Pie. Packed with layers of creamy goodness, this pie is not only a feast for the taste buds but also a breeze to prepare. Whether you’re planning a festive dinner or wanting a cozy treat for yourself, this pumpkin pie ticks all the boxes for flavor, simplicity, and satisfaction.
Growing up, pumpkin pie was a must-have in our family celebrations. My grandmother, who was the queen of festive gatherings, always had a special way of adding a personal touch to every dish. This no-bake version came to be one day when she was short of time and decided to get creative with some pantry staples. The result was a hit, and it’s been a family favorite ever since.
Why You’ll Love This Recipe
This no-bake pumpkin pie is the perfect dessert for those who love pumpkin flavor but want to steer clear of complicated baking processes. With its triple-layer structure, it offers diverse textures and tastes in every bite. Ideal for anyone short on time, this pie can be whipped up quickly and doesn’t require an oven. It’s a great choice for those looking to impress guests with minimum effort.
Ingredients Notes
To make this delicious pie, you’ll need ingredients that are easy to find at any grocery store. For a rich and indulgent crust, a store-bought graham cracker crust will work wonders. Consider using canned pumpkin for convenience, but if you have fresh pumpkin on hand, it can be pureed as a substitute. Cream cheese and instant pudding mix add that lovely creaminess and stability to the layers.
Recipe Steps
Step 1
Start by softening your cream cheese in a large mixing bowl. Beat it until smooth, then add in some sugar and mix until well combined. This forms the base of your creamy layers.
Step 2
Add in canned pumpkin, ground cinnamon, and a pinch of nutmeg to spice up the mixture. Mix thoroughly to ensure the spices are evenly distributed.
Step 3
In a separate bowl, whisk together your instant pudding mix with some cold milk until it thickens. You can adjust the sweetness and flavor by choosing different pudding flavors.
Step 4
Gently fold the pudding mixture into the pumpkin mixture. Layer this on top of your graham cracker crust, spreading it evenly. Make sure each layer is smooth to create a finished look when sliced.
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Step 5
Top with a final layer of whipped topping, creating that third luscious layer. Sprinkle a hint of cinnamon on top for that extra bit of festive flavor. Chill for at least an hour before serving.
Storage Options
To store leftovers, cover the pie with plastic wrap and store in the refrigerator for up to three days. If you need to freeze the pie, wrap it tightly in freezer-safe plastic wrap, then in aluminum foil. It can be kept in the freezer for up to one month. Thaw overnight in the fridge before serving, and avoid microwaving to maintain its texture.
Variations & Substitutions
You can easily adjust this recipe to make it vegan by using dairy-free cream cheese and whipped topping. For a gluten-free version, use a gluten-free graham cracker crust. If you’re looking to experiment with flavors, try adding a dash of ginger or substituting the cinnamon with chai spice mix for a unique twist.
Serving Suggestions
This easy no-bake pie is perfect for autumn gatherings, Halloween parties, or Thanksgiving dinners. Pair it with a dollop of whipped cream and a sprinkle of nutmeg for an elegant touch. It’s delightful as a midday treat or after a hearty fall meal.
Frequently Asked Questions
Can I use homemade pumpkin puree? Absolutely, homemade pumpkin puree can be used instead of canned. Just ensure it’s well-drained to keep the pie from becoming too watery.
Can I prepare this pie in advance? Yes, this pie is an excellent make-ahead dessert. Prepare it up to a day in advance, allowing it to chill in the fridge overnight for best results.
What can I use instead of graham cracker crust? If you prefer something different, try using a ginger snap crust for a spicy kick. Another delicious alternative is an Oreo cookie crust for a more decadent base.
This Easy No-Bake Triple Layer Pumpkin Pie brings together the warmth of the season with the convenience of modern cooking. Give it a try, and you’ll have a dessert that’s not only scrumptious but also a cherished part of your family traditions.
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Easy No-Bake Triple Layer Pumpkin Pie
Ingredients
Main Ingredients
- 1 cup Graham cracker crumbs for crust
- 1 cup granulated sugar divided
- 0.25 cup unsalted butter melted
- 8 oz cream cheese softened
- 1.5 cups cold milk
- 1 can pumpkin puree 15 oz
- 2 packages instant vanilla pudding mix 3.4 oz each
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 container whipped topping 8 oz, thawed
Instructions
Preparation Steps
- In a medium bowl, mix graham cracker crumbs, 1/4 cup of sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch pie plate.
- In a large bowl, beat the cream cheese and 1/2 cup of sugar until smooth. Spread evenly over the crust.
- In another large bowl, whisk together remaining sugar, milk, pumpkin puree, pudding mix, cinnamon, and nutmeg until thickened. Spread over the cream cheese layer.
- Top with whipped topping and refrigerate for at least 4 hours before serving.
Notes
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