Triple-Layer Pumpkin Spice Pie

Triple-Layer Pumpkin Spice Pie

Made  times

"This layered pumpkin pudding pie will spice up your holiday table."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 294 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  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.
You might also like


  • 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.



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 ...

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 ...

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 afte...

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 ta...

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

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 cr...

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 y...

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...

I will be making this with my Life Skills students for Halloween - we will use the little tart graham cracker shells and substitute a variety of candies for the pecans so that each child can mak...

From around the web