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–+ servings

Triple Layer Pumpkin Pudding Pie

Karissa Parrish
This triple layer pumpkin pudding pie is an easy pumpkin pie recipe that has a homemade graham cracker crust and a creamy pumpkin filling. This is a perfect dessert for Thanksgiving dinner!
5 from 5 votes
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Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 9 or 9.5 Inch Pie Pan
  • Mixing Bowls
  • Whisk
  • Food Processor

Ingredients:
 
 

Graham Cracker Crust

  • 11 graham cracker sheets, crumbs
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • ⅛ teaspoon salt

Pumpkin Spice Pudding

  • 2 cups milk
  • 2 3.4-ounce packages of pumpkin spice pudding mix
  • ¼ teaspoon ground cinnamon

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract

Instructions:
 

Graham Cracker Crust

  • Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
  • Press the crumbs firmly down into a greased 9.5-inch pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Freeze until ready to use.

Pumpkin Spice Pudding

  • In a large bowl using a whisk, beat together the milk, both pumpkin pudding mixes, and the cinnamon until fully incorporated (about 1 minute). Set aside.

Whipped Cream

  • In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form (1-2 minutes).

Assemble

  • Remove the pie pan from the freezer and spread 1 ½ cups of the pumpkin pudding mixture onto the pie crust (I use my silicone spatula). Measure out 1 ½ cups of the whipped cream, carefully mix that into the remaining pumpkin pudding, and spread over the pudding layer (this will be the second layer of the pie).
  • Use a clean silicone spatula to spread the remaining whipped cream over the top of the pie, making this your third layer.
  • Refrigerate for 1 hour to allow the pie to properly set up and then serve. Keep any leftover pie slices in the refrigerator for up to 3 days

Notes:

Pie Crust: If desired, you can certainly use a store-bought graham cracker crust instead of making your own
Pie Plate: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice.
Chill Time: Once the entire pie is assembled it needs to set up completely in the refrigerator for 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 267kcalCarbohydrates: 20gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 54mgSodium: 157mgPotassium: 124mgFiber: 1gSugar: 12gVitamin A: 429IUVitamin C: 0.1mgCalcium: 88mgIron: 1mg
Keyword no bake pumpkin spice pie, pumpkin spice pudding pie, triple layer pumpkin pudding pie
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