Triple-Layer Pumpkin Spice Pie Recipe -
Triple-Layer Pumpkin Spice Pie Recipe

Triple-Layer Pumpkin Spice Pie

Recipe by  

"This layered pumpkin pudding pie will spice up your holiday table."

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Original recipe makes 10 servings Change Servings
  • PREP

    20 mins

    1 hr 20 mins


  1. Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
  2. Add 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
  3. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.
Kitchen-Friendly View


  • Size-Wise
  • At 10 servings, this pie makes just enough to feed a crowd.
  • Substitute
  • Substitute 1/2 cup small peanut brittle pieces for the caramelized pecans.

Reviews More Reviews

Oct 19, 2009

The only reason I'm giving this recipe 4 stars instead of five is that it was only perfect with some minor changes. Firstly, there is no actual pumpkin in Jell-O Pumpkin Spice Pudding. Not even artificial pumpkin flavor. It's just the spices that are usually added to pumpkin pie. That in mind, I added half a can of Libby's pumpkin to the pudding as I was mixing it up. This made such a huge difference in the flavor. Second, you don't have to spend all this time making honey glazed pecans yourself. I bought cinnamon glazed pecans at my local grocery store and they tasted a million times better for no effort. Third, I dusted the top of the pie with some pumpkin pie spice. With my changes, this pie was absolutely KILLER. I will probably be bringing it to one of the Thanksgiving dinners I'll be attending this year!

Aug 31, 2009

Note to anyone trying this have to use the Pumpkin Spice Jell-O. It is hard to find, but luckily I stocked up last year! This pie is AMAZING and is so simple and easy. It makes a dense, sweet (but not too sweet) pie that is sure to please your pumpkin pie purists. Enjoy!!


15 Ratings

Nov 19, 2009

This was a really wonderfully flavored pie for pumpkin lovers. However, DEFINITELY make it the night before you serve it because it will not set up in just an hour like they request. It ran after cutting slices after setting for 3 hours.

Nov 10, 2009

This was so easy to make (the most difficult part is finding the pudding in stock at the store), and tastes almost like a real pumpkin pie! I used skim milk and light cool whip, so this is a tasty treat for fewer calories.

Dec 04, 2007

delicious, easy, and inexpensive. this a great low-fat substitute for pumpkin pie!

Dec 21, 2009

LOVE LOVE LOVE........followed exactly and it is now a holiday favorite, and an anytime favorite because it works with every pudding flavor. Use choclolate pudding and make the best chocolate cream pie, good also with banana pudding and fresh banana slices in between the 2 layers. This thanksgiving we did a butterscotch version, and everyone really loved it.

Oct 18, 2010

Simple and easy! goes together in under 5 minutes--but you have to make sure you get the jello at the store when you see it--not all stores carry it and the one near me only gets it in once a year and when it's gone, it's gone. Yummy, easy, fun!

Sep 29, 2010

Very tasty! I used skim milk and sugar-free Cool Whip. Unlike some other reviewers, I did NOT think it needed more pumpkin added. It was great as is and super easy! I also omitted the pecans as we don't really like them.


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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