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This triple-layered pumpkin spice jello pie recipe is super easy to make with just six ingredients and no baking required. The pre-made graham cracker crust is filled with Jell-O pudding and Cool Whip to create a tasty pie that’s sure to be a big hit.
For more yummy pumpkin pie recipes to make this fall, check out our pumpkin pie cupcakes and this delicious crustless pumpkin pie.
MORE PIE RECIPES:
Custard Pie | Apple Pie
LAYERED PUMPKI SPICE JELLO PIE INGREDIENTS
You will need:
- 1 ready-to-use graham cracker crust
- 2 boxes (3.4 oz each) of Jell-O Pumpkin Spice Instant Pudding Mix
- 2 cups of whole milk
- 1/4 teaspoon of pumpkin pie spice
- 1 tub (8 oz) of Cool Whip, thawed
- Chopped pecans for garnish
SUBSTITUTIONS AND ADDITIONS
Graham Cracker Crust: Using a ready-made pie crust is the easiest option, but you could make your own from graham cracker crumbs (or digestive biscuits), sugar and melted butter.
Jell-O Pumpkin Spice Instant Pudding Mix: If you can’t get hold of this, we suggest getting the vanilla flavor and adding extra pumpkin pie spice.
Whole Milk: For a creamier pie, use half and half cream instead of milk
Pumpkin Pie Spice: If you can’t get hold of this, you could use cinnamon, ginger, cloves and nutmeg.
Cool Whip: if this isn’t available where you live, then you could use whipped cream in a pinch.
Chopped Pecans: These are optional, and your pie will still be delicious if you leave them out.
HOW TO MAKE THIS LAYERED PUMPKIN SPICE JELLO PIE RECIPE
STEP ONE: In a medium mixing bowl whisk together the dry pudding mix, milk, and pumpkin pie spice.
STEP TWO: Spread half of the pumpkin pudding mixture into the bottom of the graham cracker crust for the first layer. Leave the remaining half in the bowl.
STEP THREE: To the remaining pudding mix, add half of the tub of Cool Whip and stir together. Spread this into the graham cracker crust as layer two.
STEP FOUR: Top the pie with the remaining Cool Whip for the third layer.
STEP FIVE: Sprinkle chopped pecans over the top of the pie. Then, cover and refrigerate for at least four to six hours before serving.
PRO TIP: If you don’t have the time to chill your pie, you could pop it into the freezer to speed up the process. Just don’t let the pie become frozen!
STORAGE
IN THE FRIDGE: This Jello and Cool Whip pie can be stored in the refrigerator for up to three days. Be sure to place it in an airtight container to keep it fresh.
IN THE FREEZER: It’s possible to store Jello Cool Whip pie in the freezer for up to three months. The texture of the pudding might change and the crust might become soft, so we’d only recommend doing this if you have to.
If you’d like to try an interesting twist on the classic pumpkin pie recipe this fall, then this layered pumpkin spice jello pie is for you. With no baking required, this is a fun recipe to make at home with your kids.
MORE RECIPES YOU’LL LOVE
Layered Pumpkin Spice Jello Pie (No Bake)
Ingredients
- 1 ready-to-use graham cracker crust
- 2 3.4-oz jello pumpkin spice instant pudding mix
- 2 cup whole milk
- 1/4 tsp pumpkin pie spice
- 8 oz cool whip thawed
- chopped pecan for garnish optional
Instructions
- In a medium mixing bowl combine dry pudding mix, whole milk, and pumpkin pie spice. Use a whisk to combine.
- Spread 1/2 of the pumpkin pudding mix in the bottom of the graham cracker crust.
- Add 1/2 of the Cool Whip to the remaining bowl with the pumpkin pudding. Stir together.
- Add the pumpkin pudding and cool whip mixture to the graham cracker crust as layer two.
- Top the pie with the remaining cool whip as the third layer.
- Sprinkle chopped pecans over the top of the pie.
- Cover and refrigerate 4 to 6 hours or overnight for the best results.
This pie is unique and has a great flavor!