Comida Kraft
Recipe Box

Triple-Layer Pumpkin Spice Pie

Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

10 servings

No Pumpkin? No problem with this Triple-Layer Pumpkin Spice Pie. Thanksgiving just got a whole lot better with a Triple-Layer Pumpkin Spice Pie.

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What You Need

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Make It

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  • Beat dry pudding mixes, cinnamon and milk in medium bowl 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 pudding 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 large clusters. Cool.
  • Sprinkle nuts over pie just before serving.

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.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 290
Total fat 14g
Saturated fat 7g
Cholesterol 5mg
Sodium 370mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 27g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from Like another member, I saw this at the store and was intrigued by the picture on the display of the... Like another member, I saw this at the store and was intrigued by the picture on the display of the triple-layer pumpkin spice pie...however, I looked that box over and even opened it looking for the recipe...much to my dismay, it was nowhere, so I had to wait till I got home to look it up and then get the ingrdients the next shopping trip. I made it and it is SOOOOOOOOO yummy!! Oh and there was yet another member who said she had a hard time getting honey pecans off wax paper...so when i did mine i put some on wax paper and some on parchment paper, and yes, they do stick to wax paper but NOT to parchment, so use parchment paper.
Date published: 2010-02-02
Rated 5 out of 5 by from We really enjoyed this! We really enjoyed this! This recipe makes too may servings for my household so I cut it half. The halved recipe fits perfectly into 6 store bought mini graham cracker crusts. When originally thinking about making this I figured it would fit into 4 mini crusts. When I made it and it fit into 6 I decided to try freezing 2 of the mini pies without the top cool whip layer. It worked beautifully. I just thawed them in the refrigerator, put on some cool whip, and served. My husband loved the pies. We thought they had a nice pumpkin taste and liked the different layers. My husband is currently deciding on these or traditional pumpkin pies (mini version, too) for thanksgiving.
Date published: 2013-11-08
Rated 5 out of 5 by from I FOUND A GREAT SUBSTITUTE! I FOUND A GREAT SUBSTITUTE! My nephew really wanted this for his birthday in early October but Pumpkin Spice Pudding hadn't yet been stocked in my local stores. So I improvised and it turned out great. Substitute 2 boxes of Pumpkin Spice Pudding for 1 box of Vanilla Pudding and 1 box of Butterscotch. After mixing with milk, add a large scoop of canned pumpkin and some extra cinnamon, nutmeg or pumpkin pie spice to taste. Looked and tasted just like the original! Love the idea that I can make this anytime now and not wait for the right season.
Date published: 2010-10-16
Rated 5 out of 5 by from Not able to find the named pudding, I used vanilla. Not able to find the named pudding, I used vanilla. To that I added 1 1/2 tsp of pumpkin pie spice, omitting the cinnamon. Fantastic!
Date published: 2012-11-23
Rated 4 out of 5 by from I loved this recipe-- tasted great and was really simple-- but at first I only bought one box of... I loved this recipe-- tasted great and was really simple-- but at first I only bought one box of pudding and had to go home to look up the recipe online to find out I needed two. I didn't have glazed pecans, but I rolled pecans around in a small skillet with a couple tablespoons of sugar, and it was just about the same. No glossy color, but the taste was sweet and roasted. Hope I can find more pudding to try again. I like the french vanilla cool whip suggestion.
Date published: 2009-12-18
Rated 5 out of 5 by from This is awesome and sooo easy. 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.
Date published: 2011-12-04
Rated 5 out of 5 by from I made this for Thanksgiving and everyone requested it again for Christmas. 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...
Date published: 2011-01-01
Rated 5 out of 5 by from This is dee-lish! This is dee-lish! As a rule, my hubby does NOT like pumpkin pie. But this is a winner in his book! I was asked to bring this pie to LAST years' holiday gatherings and before Oct was over this year, they were reminding me that it would be up to me to bring it! I stocked up on the pumpkin spice pudding mix and popped it in the freezer! Viola...When the store shelves are empty, I will still have a secret stash!
Date published: 2008-12-25
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