There are never enough ovens on Thanksgiving Day, so I love to make this easy, no-bake pumpkin pie! I adapted the recipe from one I got from my aunt many years ago. Mostly, what has changed is the elimination of as much of the processed ingredients as possible. The idea was to still achieve that wonderful and distinct pumpkin pie flavor in an easy, no-bake pie. In order to keep the pie from losing lots of that yummy pumpkin layer, before wrapping and refrigerating, place five or six toothpicks around the pie with one in the middle, all sticking out about 1″ – 1.5″. Gently place your plastic wrap over the toothpicked pie, thus keeping the wrap from stealing away that pumpkin-y goodness when removed.

Ingredients for Pumpkin Cheesecake Layer Pie

Use your favorite pre-made Graham cracker crust, or, for the crust:

  • 10 Graham cracker sheets
  • 6 T. butter, melted
  • 1/3 C. sugar

For the cheesecake layer:

  • 4 oz. cream cheese softened to room temperature
  • 1 T. half and half
  • 2 T. sugar
  • 3/4 C. whipping cream, whipped to soft peaks
  • 1/2 t. vanilla
For the pumpkin layer:

  • 1 C. cold milk
  • 2 four-serving boxes of vanilla pudding mix
  • 1 16-oz can pumpkin
  • 1 t. ground cinnamoon
  • 1/2 t. ground ginger
  • 1/4 t. ground cloves


STEP 1 (if making crust)
Preheat oven to 375°. Pulse crackers and sugar in a food processor until finely ground.  Gradually add the melted butter, continuing to mix with the food processor. Pour crumb mixture into a 9 inch pie pan and press them evenly to cover the bottom and edges of the pan. I like to use the bottom of a measuring cup for most of this and then finish the edges with my fingers. Bake crust for 7 – 12 minutes until it is lightly browned. Cool completely before assembling your pie.

For the cheesecake layer:

In a medium size bowl mix the softened cream cheese, sugar, vanilla and half and half thoroughly. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, about 1/4 at a time. Spread the cheesecake mixture over the pie crust and refrigerate while you make the pumpkin layer.

For the pumpkin layer:

In an electric mixer combine the milk, spices and pudding mix on medium high speed. Add the pumpkin and mix on high speed, scraping the sides and bottom of the bowl to thoroughly mix. Sp0on or pipe the pumpkin on top of the cheesecake layer, using a spatula or frosting knife to spread it around so that it domes. Cover (see intro.) and refrigerate for 3 to 24 hours before serving.