Anyone can make this simple no-bake pie. Anyone. I don’t know if I didn’t get enough of Grannie’s homemade pumpkin pie at Thanksgiving or what? This has similar flavors though. Of course, it isn’t as good as her authentic pie, but it is satisfying!
I typically stay away from boxes mixes and fresh is better, yadda, yadda, yadda. But, I have to say I seriously LOVE me some Jell-O pudding and Cool Whip. Sue me. It is just simple, quick, easy and tasty. We can eat it once in a while!
Hey, at least it looks pretty!
http://www.kraftrecipes.com/recipes/triple-layer-pumpkin-spice-pie-107943.aspx – I saw this online and I had the ingredients, so it was a go!
- 2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
- 1/4 tsp. ground cinnamon
- 2 cups cold milk
- 1 graham cracker (or shortbread) pie crust (6 oz.)
- 1 tub (8 oz.) whipped topping, thawed and divided
- 1/2 cup pecans halves or pieces
- 1 Tbsp. honey
BEAT dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
STIR 1-1/2 cups whipped topping into remaining pudding; spread over pudding layer in crust. Top with remaining whipped topping.
REFRIGERATE 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool.
SPRINKLE nuts over pie just before serving.
Layer part of the pudding in your pie crust. Mix the rest with some whipped topping.
Layer that in and then top with whipped topping.
Put it in the fridge to cool and mix together your topping.
Let the nuts cool while your pie is setting up in the fridge.
Can you see the triple layers? Pudding, pudding/whip mix and then whipped topping. Mmm!
I think this won’t last long.
So cold and tasty!
Look at that guilt face! Even Winston wants some Jell-O pudding pie! Enjoy!