Desserts

Triple-Layer Pumpkin Spice Pie

(38)

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photo by:

kraft

Loved the taste and seeing the layers are cool when you cut it.

posted by

bbw_32829

on 1/7/2012

time

prep:

20 min

total:

1 hr 20 min

servings

total:

10 servings

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What You Need

pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4

tsp. ground cinnamon

cups cold milk

HONEY MAID Graham Pie Crust (6 oz.)

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2

cup PLANTERS Pecan Halves

Tbsp. honey

Make It

BEAT dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

STIR 1-1/2 cups COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.

REFRIGERATE 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

Kraft Kitchens Tips

Size-Wise

At 10 servings, this creamy pie makes enough to feed a crowd.

Substitute

Substitute 1/2 cup small peanut brittle pieces for the caramelized pecans.

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mconrady

posted:1/14/2012

We all enjoyed this - it seems the men just a little more than the women. My mom and I thought it was just a bit too rich. My husband, dad and son all thought it was one of the best deserts ever! I have made it twice and would make again for them! I had to order the pudding from Amazon; I could not find it at the grocery.

bbw_32829

posted:1/7/2012

Loved the taste and seeing the layers are cool when you cut it.

jodyy1

posted:12/31/2011

Easy to make and much lighter than a regular pumpkin pie, and the spice with cinnamon give it a special holiday flavor.

Karenmar03

posted:12/4/2011

This is awesome and sooo easy. Always a big hit. I have made several versions. Used Reduced fat graham cracker and fat free cool whip and skim and 2% milk. Still very good. For a little extra pumpkin flavor use a half a can of Libby's pure pumpkin..fold in after you have made your pudding per instructons. And just follow the rest of receipie. Best if fridge 8 plus hours so it really has the opportunity to set and show those lovely layers.

BlochShap

posted:11/23/2011

I made this last Thanksgiving and it was fabulous. I went back to the store and bought more pudding to keep through the year. Never got around to making it again and I can't wait to dig in tomorrow. It's so easy.

RRichy2011

posted:11/22/2011

Please help me find this pudding! I am from eastern Iowa and can't find it anywhere!

roguedawg

posted:11/20/2011

The bottom is a store-bought crust. Re-read the recipe. It says to make the pudding mixture. Spread half on the crust. Mix 1/2 tub of coolwhip into REMAINING pudding mixture you just made. Then top with the rest of the cool whip

a cook

posted:11/19/2011

I would like to make this pie, but I have a question, can someone please tell me what the bottom layer is?

jeanni10

posted:11/13/2011

I saw this on a display in my kroger store. It sounded great! I bought the ingredents and made it the same day. My family are big pumpkin pie eaters, and they loved this. The only problem is finding the pumpkin pudding.. I bought 8 bxes the next day, and have not seenit since. It needs to be available all during the fall!

myrtrose

posted:1/1/2011

I made this for Thanksgiving and everyone requested it again for Christmas. They NEVER want the same pies for both holidays! Instead of the glazed pecans, I topped my pie with Heath toffee bits. I thought it was pretty good. I don't really care for dessets made with Cool Whip. But my family LOVED this pie! I walked in on my boyfriend telling his friends on XBOX Live how good it was and where to find the recipe!!! Go figure...