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At 10 servings, this creamy pie makes enough to feed a crowd.
Substitute 1/2 cup small peanut brittle pieces for the caramelized pecans.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Someone made this pie for my family 2 years ago when I had our 3rd child, and that was the first time we had it. It is a favorite in our house and I was pleased to be able to find the recipe. My 4 star rating is not because of taste - this is a great recipe. I would suggest altering it a bit, however. I think 3/4 to 1 cup of cool whip is more than enough to mix in to the second layer with the Jello. Mixing the full amount that is written in the recipe makes the middle layer too full and does not leave enough cool whip for the topping. I add about 3/4 cup (half of what the recipe says) to the second half of pudding, and mix it, then layer the remainder on top. Otherwise, this is excellent. We have had the pie both with and without the nuts topping. It's great both ways. I always stock up on this Jello in the fall. The expiration date on this year's batch is 2 years from now, so it will be good at least until it comes out again next year!
I've made this several times. It's my 28 yr old son's favorite Fall pie. We're on the east coast and can find the pumpkin spice pudding easily but I have sent boxes of it to the west coast because they couldn't find it anywhere.
I made this for the first time a couple of years ago. My niece and nephews are fussy eaters so I doubted they would eat it. They LOVED it!! they wont eat any other pumpkin pie now. I make this all the time now. I have learned that if you see the pudding on the shelf, grab them. they wont last long, especially during Nov and Dec. I just made another for tomorrow.. EXCELLENT!!