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!