This dramatic, no-bake variation of pumpkin pie from Art and the Kitchen will wow your holiday guests. But no one has to know how easy it is to make. This recipe serves 6-8 people.


  • 1 8oz pkg. Cream Cheese softened
  • 1 cup plus 2 Tbsp. cold half and half (can use milk if desired)
  • 2 Tbsp. sugar
  • 5 cups thawed Cool Whip topping
  • 1 Graham Cracker Pie Crust
  • 2 pkgs (4-serving size) Jell-O Vanilla Flavor Instant Pudding
  • 1 can (16oz) pumpkin
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves


Step 1

Mix cream cheese, 2 tbsp. half and half and sugar with wire whisk until smooth.

Step 2

Gently fold in 3 cups Cool Whip Topping and spread on bottom on pie crust.

Step 3

Pour 1 cup half and half into large mixing bowl, add both pkgs of vanilla pudding mix.

Step 4

Beat with wire whisk until well blended 1-2 minutes. Let stand 3 minutes.

Step 5

Stir in pumpkin and spices and mix well.

Step 6

Spread over cream cheese layer.

Step 7

Top with 2 cups Cool Whip topping.

Step 8

Refrigerate at least 2 hours prior to serving.