Go Back
Delicious Pumpkin Spice Jello Pie topped with whipped cream and nuts

Pumpkin Spice Jello Pie

A fun, chilled fall dessert that combines pumpkin spice pudding and creamy layers, all without the need for baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No Bake
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 whole Graham cracker crust, store bought or homemade You can also use gingersnap or chocolate cookie crust.
Cheesecake Layer
  • 1 small box Jello cheesecake instant pudding mix Can substitute with vanilla pudding.
  • 1 cup Cold milk Use the amount specified on pudding box.
  • 1 cup Whipped topping, thawed Alternatively, homemade whipped cream can be used.
Pumpkin Spice Layer
  • 1 small box Jello pumpkin spice instant pudding mix In case of unavailability, use vanilla pudding with added pumpkin pie spice.
  • 2-4 tablespoons Pumpkin puree Optional, for deeper flavor.
  • 1 cup Cold milk Use the amount specified on pudding box.
Topping
  • 1 cup Whipped topping For final topping, can pipe swirls if desired.
  • to taste Pumpkin pie spice or cinnamon For garnishing.

Method
 

Preparation
  1. Start with the crust. Place your graham cracker crust in the fridge while you mix the filling.
  2. In a bowl, whisk the cheesecake instant pudding with cold milk according to the box. Let it sit for a couple of minutes until it thickens.
  3. Fold in a big spoonful of whipped topping to make it light and spreadable.
  4. Spoon the cheesecake mixture into the crust and smooth it out. Chill in the fridge for 10 to 15 minutes.
  5. In a bowl, whisk the pumpkin spice instant pudding with cold milk and add pumpkin puree if using. Let it thicken for a minute.
  6. Fold in whipped topping until fluffy.
  7. Gently spread the pumpkin layer over the cheesecake layer using the back of a spoon.
  8. Spread a thin layer of whipped topping on top or pipe swirls. Sprinkle with pumpkin pie spice or cinnamon.
  9. Refrigerate for at least 4 hours or overnight.

Notes

Best served cold. Keep the pie in the fridge until ready to serve for neat slices. Cover loosely with plastic wrap to store in the fridge for up to 2-3 days.