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Layered Pumpkin Spice Jello Pie
Layered pumpkin spice jello pie is a dreamy, easy-to-make dessert with layers of pumpkin and spice and whipped cream in a pre-made graham cracker crust.
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Layered pumpkin spice jello pie is a sweet twist to a classic pumpkin pie. Easy to make with just six ingredients, this dreamy no-bake dessert is filled with layers of smooth pumpkin pudding, a creamy pumpkin filling, and a whipped topping. Triple-layer pumpkin spice pie is a delight to make, any time of the year!
Looking for more pumpkin dessert recipes to satisfy your pumpkin spice cravings? You’ll want to make Pumpkin Spice Cheesecake Bites, Pumpkin Spice Roll Cookies, and Mini Pumpkin Pies.
Layered Pumpkin Spice Jello Pie Ingredients
You will need:
- 1 ready-to-use graham cracker crust
- 6.8 ounces jello pumpkin spice instant pudding mix (3.4 ounces each)
- 2 cup whole milk
- ¼ teaspoon pumpkin pie spice
- 8 ounces cool whip thawed
- chopped pecan for garnish, optional
Substitutions and Additions
GRAHAM CRACKER CRUST: Using a ready-made pie crust is the easiest option, but you could make your own homemade graham cracker crust from crushed graham cracker crumbs (or digestive biscuits), sugar, and melted butter. Combine the ingredients and press into a pie pan before continuing with the recipe.
JELLO PUMPKIN SPICE PUDDING MIX: If you can’t get hold of this, we suggest using vanilla pudding and adding an extra ¼ teaspoon of 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 the spice blend, you could make your own. Mix together 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. This will give you more than you need for this recipe but you can store the rest in a spice jar in your spice cabinet.
COOL WHIP: If whipped topping 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 Layered Pumpkin Spice Jello Pie
STEP ONE: In a medium mixing bowl combine dry pudding mix, whole milk, and pumpkin pie spice. Use a whisk to combine.
STEP TWO: Spread ½ of the pumpkin pudding mix in the bottom of the graham cracker crust.
STEP THREE: Add ½ of the Cool Whip to the remaining bowl with the pumpkin pudding. Stir together.
STEP FOUR: Add the pumpkin pudding and cool whip mixture to the graham cracker crust as layer two.
STEP FIVE: Top the pie with the remaining cool whip as the third layer.
PRO TIP: Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
STEP SIX: Sprinkle chopped pecans over the top of the pie.
STEP SEVEN: Cover and refrigerate for 4 to 6 hours or overnight for the best results.
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!
How to Serve Layered Pumpkin Spice Jello Pie
If you are looking for a great alternative to traditional pumpkin pie for Thanksgiving dinner, this is the one. Serve your no-bake layered pumpkin spice pie for Thanksgiving or any other fall potluck or gathering. Enjoy a slice of this creamy pie with a warm mug of homemade pumpkin spice latte for the ultimate fall taste experience.
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.
Layered pumpkin spice jello pie is super easy to make with delicious layers of pumpkin and spice and whipped cream in a pre-made graham cracker crust for a truly luscious dessert. No-bake recipes aren’t just for hot summer months, they are also fantastic time-savers during the busy holiday season. Light and creamy, this delicious no-bake is easy to make and is sure to be a family favorite.
FREQUENTLY ASKED QUESTIONS
Can I freeze this pie?
This layered dessert can be frozen but the texture of the pudding may change and the crust may get soft so only freeze it if necessary.
How do I make my own pumpkin spice?
If you need to make your own pumpkin spice, mix together 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. This will give you more than you need for this recipe but you can store the rest in a spice jar in your spice cabinet.
Can I make this pie ahead of time?
Since this pie needs time to chill before being ready to serve, it is best to make it ahead of time and store it in the fridge. That gives it time to let all the layers set properly.
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Layered Pumpkin Spice Jello Pie
Layered pumpkin spice jello pie is a dreamy, easy-to-make dessert with layers of pumpkin and spice and whipped cream in a pre-made graham cracker crust.
Ingredients
- 1 ready-to-use graham cracker crust
- 6.8 ounces jello pumpkin spice instant pudding mix 3.4 ounces each
- 2 cup whole milk
- ¼ teaspoon pumpkin pie spice
- 8 ounces 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 ½ of the pumpkin pudding mix in the bottom of the graham cracker crust.
- Add ½ 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 for 4 to 6 hours or overnight for the best results.
Notes
TIP: Sprinkle a little pumpkin spice on top of the Cool Whip to add a little extra flavor.
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!
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!
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