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Light and creamy, you only need five ingredients to make this no-bake layered pumpkin spice Jell-O Pie. A sweet twist to classic pumpkin pie, this recipe only takes 10 minutes of prep time.
No-bake recipes aren’t just for hot summer months when you don’t want to turn on the oven, they are also fantastic time-savers during the busy holiday season. If you are looking for an easy pie to make for Thanksgiving dinner, this is the one.
Triple-layer pumpkin spice pie is a simple, no-bake pie with layers of smooth pumpkin pudding, a creamy pumpkin filling, and then a whipped topping. You can even make the pie a day ahead to give yourself more time.
Serve your layered pumpkin spice pie for Thanksgiving dessert or any other fall potluck or gathering. This no-bake pie tastes delicious with a homemade pumpkin spice latte.
Layered Pumpkin Spice Jell-O Pie Ingredients
- Graham cracker crust - ready-to-use crust
- JELL-O Pumpkin Spice instant pudding mix
- Milk - whole milk
- Pumpkin pie spice
- Cool Whip - thawed
- Pecans - chopped pecan for garnish, optional
Using a store-bought graham cracker crust is the easiest, and quickest, way to make your pie, but you could also make your own crust. If you decide to make your own crust you could even switch out the graham crackers and use gingersnaps, nilla wafers, Oreos, or even a chocolate cookie pie crust.
Chopped pecans are an optional ingredient that you can use as a garnish. Rather than simply chopping the pecans and sprinkling them on top, you could even caramelize your pecans in a skillet on the stovetop with brown sugar and water. It only takes a few minutes to cook the pecans and then you can let them cool before adding them to your pie topping.
If you can’t find the pumpkin spice instant pudding mix at the store you can substitute a vanilla flavor and then add some extra pumpkin spice to your pudding. For a creamier pie instead of using whole milk use half and half cream.
How To Make Layered Pumpkin Spice Jell-O Pie
FIRST STEP: In a medium mixing bowl combine dry pudding mix, whole milk, and pumpkin pie spice. Use a whisk to combine.
SECOND STEP: Spread ½ of the pumpkin pudding mix in the bottom of the graham cracker crust.
THIRD STEP: Add ½ of the Cool Whip to the remaining bowl with the pumpkin pudding. Stir together.
FOURTH STEP: Add the pumpkin pudding and cool whip mixture to the graham cracker crust as layer two.
FIFTH STEP: Top the pie with the remaining cool whip as the third layer.
SIXTH STEP: Sprinkle chopped pecans over the top of the pie.
SEVENTH STEP: Cover and refrigerate for 4 to 6 hours or overnight for the best results.
How Do You Make A Homemade Graham Cracker Crust?
If you want to make your own graham cracker crust, start by making graham cracker crumbs using a food processor or by crushing graham crackers in a resealable plastic bag and using a rolling pin. Combine with sugar and melted butter, press them into a pie plate, and bake at 350 degrees for 10 minutes. Instead of graham cracker crumbs, you could also make your crust from digestive biscuits, gingersnaps, or OREOS.
How Long Does The Pumpkin Pie Need To Chill?
You should try to refrigerate your pie for at least 4 to 6 hours, or overnight. However, if you don’t have time to chill your pie, you could pop it into the freezer to speed up the process, just make sure not to let the pie freeze.
What Topping Can I Put On My Pie?
With a layer of whipped topping already on the pie, crunchy nuts make a delicious topping. Chopped pecans or caramelized pecans taste delicious with the pumpkin flavor. You could also drizzle caramel sauce or chocolate sauce on top or sprinkle a dusting of cinnamon sugar on top.
How To Store Layered Pumpkin Spice Jell-O Pie
IN THE FRIDGE: Leftover no-bake pie can be stored in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: It is possible to store layered pumpkin spice Jello pie in the freezer, but it could change the texture of the pudding and the crust, causing them to become soft. It’s better to eat the pie as soon as possible or store it in the fridge.
Layered Pumpkin Spice Jello Pie (No Bake)
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- 1 ready-to-use graham cracker crust
- 2 3.4- oz jello pumpkin spice instant pudding mix
- 2 cup whole milk
- ¼ tsp pumpkin pie spice
- 8 oz cool whip (thawed)
- chopped pecan (for garnish optional)
- 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 4 to 6 hours or overnight for the best results.