Triple Layer Baked Pumpkin Pie

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If you need an easy cake recipe for Thanksgiving, this triple-layer, unbaked pumpkin pie will be just right. We start with an unbaked Graham cracker crust, followed by a layer of cream cheese, a creamy pumpkin filling, and then whipped on top. It's very easy to do.

Triple Layer Baked Pumpkin Pie

No baking recipes are my favorite for the holidays. I can prepare our Thanksgiving dessert in advance, allowing me to maintain sanity. We always make an unbaked pumpkin pie and also this triple layer pumpkin pie. Both are delicious and very easy to prepare in advance.

Some call this a traditional No Bake 2 Layer pumpkin pie. I like to add the whipped topping ahead of time. The extra layer makes servicing easy, makes the cake look stunning, and tastes better with three layers.

Pumpkin spice recipes are fall favorites in our home. We make pumpkin pie, pumpkin cupcakes and triple pumpkin pie without baking often during the holiday season.

On Thanksgiving Day my kitchen is always hectic with the entire kitchen going. Desserts that can be prepared in advance are the best. I can make this triple pumpkin pie without baking a few days before the holidays and keep it refrigerated and ready to serve.

The unbaked pumpkin pie starts with a homemade graham cracker crust that doesn't require baking. You can also use a store-bought product, but it will have a little filler and filler left over. Either option will work.

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The next layer is also easy! It is cream cheese, heavy cream and sugar beaten together. Then Cool-Whip doubled over. The white color makes the layer very different, and the sugar makes it a little sweet.

For the pumpkin layer, the recipe uses pure pumpkin puree, heavy cream, and pumpkin pie spices. Plus, two small vanilla instant pudding mixes. You can make my homemade pumpkin pie spice if you don't have any on hand. Homemade whipped cream can be sued for the cake, but I prefer to use Cool-Whip.

Ingredients for making triple layer pumpkin pie without baking

  • Graham Cracker Cake Crust
  • Cream cheese
  • Pumpkin puree
  • Vanilla instant pudding
  • Fresh whip
  • Pumpkin spice
  • Cream or thick milk
  • Sugar

How to Make Triple Layer Pumpkin Pie Without Baking

First, you'll need a store-bought Graham Cracker Crust or prepare the homemade recipe I provide for you. I used a 9 inch cake pan and it was the perfect size. If you use a smaller store bought, you will not need all the fillers. Set it aside and enjoy as a layered dessert.

Next, in a small bowl of cream, cream cheese, heavy cream (or milk) and sugar together. I use my hand mixer for best results. After mixing well, fold the Cool-Whip. Then place the mixture on the prepared crust.

In a medium bowl, mix together pudding mix and heavy cream. The mixture will be thick. If you don't have thick cream available, you can also use milk. Add the pumpkin and pumpkin pie spices. Using a hand mixer, beat until well combined. Spread over the cream cheese layer. Refrigerate for at least an hour, then top with remaining Cool-Whip.

Note that the cake will fill to the brim. My kids call this a Mile High pumpkin pie. It's that high! Also, it can be frozen or refrigerated (up to 3-5 days).

Triple Layer Baked Pumpkin Pie

If you need an easy cake recipe for Thanksgiving, this triple-layer, unbaked pumpkin pie will be just right. We start with an unbaked Graham cracker crust, followed by a layer of cream cheese, a creamy pumpkin filling, and then whipped on top. It's very easy to do. Preparation time: 2 hours 15 minutes Servings: 8 servings

Ingredients

CORTEX

  • 1 1/2 cup graham cracker crumbs
  • 7 tablespoons of butter. Melted
  • 1/4 cup of sugar

FILLING

  • 1 spoon of sugar
  • 4 oz softened cream cheese
  • 1 cup + 1 tablespoon heavy cream divided
  • 12 oz fresh thawed split whip
  • 2 small packages of instant vanilla pudding mix
  • 15 oz pumpkin puree
  • 2 teaspoons of pumpkin pie spices

Instructions

  • Whisk the graham cracker crumbs and sugar in a large bowl.
  • Add the melted butter and stir with a fork until combined.
  • Press the mixture firmly onto the top and bottom sides of the 9 "glass cake pan.
  • Refrigerate for at least 1 hour.
  • Mix cream cheese, 1 tablespoon heavy cream, and sugar until smooth.
  • Fold into 1 1/2 cups of whipped topping.
  • Spread the mixture over the tart dough.
  • Whisk 1 cup thick cream and pudding mixes.
  • Add the pumpkin spice and pumpkin pie and beat until mixed.
  • Spread over the cream cheese layer.
  • Place in the refrigerator for at least an hour until ready.
  • Top with remaining Whip Cool.

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