Mamma’s No-Bake Double Layer Pumpkin Pie


Fall is for pumpkin spice everything. I love pumpkin spice lattes with the best of them. But my mom’s no-bake, double layer pumpkin pie recipe will always reign supreme. It is the very taste of my childhood - of every single Thanksgiving around the table with BOTH sides of my family present, of playing cards for 6+ hours at a time, of laughter and smiles and gratitude. It brings up memories of staying up way too late with my mom the night before to prepare the stuffing, sweet potato casserole, desserts, and all the other delicious holiday foods that we love so much. 

Despite all the sentimental feels, my mom’s pumpkin pie recipe is anything but traditional and is always a crowd favorite. It is delightfully spicy due to the ginger, light and creamy because of the pudding, and perfectly sweet thanks to the layer of whipped cream cheese filling at the bottom. This pumpkin pie recipe is incredibly easy, doesn’t require any cooking or baking, and has plenty of the Fall spices that we all love so much. 

I usually try to eat pretty healthy, but for this delectable pumpkin pie I will break any diet and toss all dietary restrictions to the wind. It’s just that good. (Also, if you knew my mom, you’d know that you definitely want to eat anything she makes because she is an amazing cook and her desserts are INSANE. Just trust me and make this pumpkin pie - you’ll thank me later.) 


1 (Graham Cracker) Pie Crust

Cream Cheese Filling/ Topping: 

2 pkgs. Cream Cheese (softened) 

2 Tbs. Half + Half

2 Tbs. Sugar 

3 Cups Whipped Topping (thawed)

Pumpkin Filling: 

1 Cup Cold Half + Half

2 pkgs. (4 servings) Vanilla Instant Pudding

1 (16oz) Canned Pumpkin 

1 tsp. Ground Cinnamon

1/2 tsp. Ground Ginger

1/2 tsp. Ground Cloves 



Let the cream cheese and whipped topping sit out for 30 min - 1 hr to thaw. In a mixer, mix the cream cheese, 1 tbsp half & half, and sugar until smooth. You don’t want any clumps! Once smooth, gently stir in the whipped topping until thoroughly blended. Spread half of the mixture evenly on the bottom of the pie crust. Save the other half for garnishing.

Next, pour 1 cup of half & half into a mixing bowl, then add the two packages of instant pudding mix. (Make sure it’s INSTANT pudding!) Quickly beat with a wire whisk until well blended for 1-2 minutes. It will get really thick, just a heads up! Let stand for 5 minutes. 

Then, in the same bowl, add the pumpkin and spices and mix well. Spread the pumpkin filling over the cream cheese layer. 

Refrigerate for 2 hours, or overnight. Garnish with a little dollop of the extra cream cheese topping, and it’s ready to eat!