Rebecca Turner headshot
By Rebecca Turner
October 2022


  • 1 can of pumpkin puree
  • ½ cup sugar
  • 8 ounces cream cheese softened
  • 2 8-ounce containers of whipped cream
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 3.4-ounce box instant vanilla pudding
  • 1 cup milk
  • 2 pre-made crusts (9-inch crust)
no bake pumpkin pie on plate next to cupcakes

This recipe works in layers, making 2 pies. You’ll need to make them in advance because the pies will need a few hours in the refrigerator to set.


Bottom Layer: Add cream cheese, sugar, and one 8-ounce tub of whipped cream to a bowl and blend well with mixer. Evenly divide the mixture into your crust covering the bottom.

Middle Layer: In a medium-sized bowl, whisk pudding and milk and stir until thick. Add in canned pumpkin puree and spices. Whisk till blended. Evenly divide the pumpkin pudding mixture on top of the bottom layers.

Top Layer: Use the second 8-ounce container of whipped cream to evenly top the pies.

Refrigerate for at least an hour before eating so the pie has time to set completely. Sprinkle with cinnamon before serving for added flavor and fall flare!

Category: Plated: Pumpkins
Tags: piepumpkin

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