No Bake Triple Layer Pumpkin Spice Pudding Pie uses a premade graham cracker crust, pumpkin spice pudding, and Cool Whip to create an easy pumpkin pie recipe that requires no cooking!
Prep Time 10minutes
Refrigeration Time 8hours
1ready-to-use graham cracker crust
2boxes (3.4 oz each)pumpkin spice instant pudding mix
2cupshalf and half milk
1carton (8 oz)Cool Whipthawed
chopped pecans for garnishoptional
Combine dry pudding mix, half and half milk, and cinnamon in a mixing bowl. Beat together with a wire whisk, or hand held blender, until thick and creamy. Let it sit for 1-2 minutes so it can thicken. Spread 1 1/2 cups into the pie crust (this is the 1st layer).
To the remaining pudding mix, add 1 1/2 cups Cool Whip and stir until combined. Spread over the pudding layer in crust (for the 2nd layer).
Spread the remaining Cool Whip on top (for the 3rd layer) and cover with the enclosed lid (that came with the graham cracker crust).
Refrigerate for at least 8 hours so the pie can set up and thicken. You can also make it the day ahead and let it refrigerate overnight. Garnish with chopped pecans, if wanted, before serving.
Milk : It's best to use the half and half milk as the fat content is higher. Crust : Get the regular sized (6 oz) graham cracker crust NOT the 2 extra servings sized crust.