I have another pumpkin recipe for you, as if you could get enough. Seriously though, if you’re looking for a super easy and delicious pumpkin pie dessert with a presentation that impresses, then you must try this Triple Layer Pumpkin Spice Pie.
This dessert is as easy to make as these Pumpkin Spice Rice Krispie Treats. It takes just minutes to whip together and then you throw it in your fridge to finish so you can move on to more pressing matters. Did I mention it was no bake?
If you still need convincing…then I should mention caramelized pecans. These taste bud pleasing nuggets top off this yummy pie adding crunchy sweet goodness. And they only take a few more minutes to toast in a skillet. MmmMmm.
I try to make most of my recipes with as many unprocessed or minimally processed ingredients as possible, but sometimes it just doesn’t work out, thus the prepackaged pudding.
Originally, I thought to make this with Pumpkin Spice Jello Pudding, but decided instead to use vanilla pudding and add in pumpkin puree. Just seems to make it more authentic that way.
If you prefer, you could make vanilla pudding from scratch and fold it in. It’s your call, but will definitely increase your prep time so plan accordingly.
Also, you don’t have to use a store-bought graham cracker crust. You can make your own with graham cracker crumbs and melted butter as a less processed option.
You could also choose to make homemade whipped topping to skip the cool whip. Really, the sky is the limit. Just depends on how much time and effort you’re willing to invest.
To really amp up the presentation, consider transferring your crust to this pretty pie plate – it comes in five different appropriate for fall colors.
Another thing I love about this Triple Layer Pumpkin Spice Pie is how pretty it looks on the plate. Almost too pretty to eat…almost.
- 2 3.4 oz pkg JELL-O Vanilla Instant Pudding
- 1/4 cup canned Pumpkin
- 1/4 tsp ground cinnamon
- 2 cups cold milk
- 1 6 oz ready-to-use graham cracker crumb crust
- 1 tub Whipped Topping thawed, divided
- 1/2 cup Pecan Halves
- 1 tbs honey
- Beat dry pudding mixes, pumpkin, cinnamon and milk in medium bowl with whisk for 2 minutes.
- Spread 1-1/2 cups of the mixture into bottom of crust.
- Stir 1-1/2 cups whipped topping into remaining pudding mixture.
- Spread whipped topping mixture over pudding layer in crust.
- Top pie with remaining cool whip.
- Refrigerate 1 hour or overnight for best texture.
- Before serving mix together pecans and honey and toast in a skillet, stirring frequently, over medium-low heat for 2 to 4 minutes or until nuts are caramelized.
- Spread onto waxed paper, separating larger clusters. Cool completely.
- When nuts are cool, sprinkle over pie and serve.