Friday, October 28, 2011

31 Days of Halloween: Triple Layer Pumpkin Spice Pie

Jello has great recipe out right now with their seasonal Pumpkin Spice Pudding. It really is very delicious. I feed it to my whole family a couple weeks ago and my new sister-in-law said she liked it. So it must be good!
First, find the pumpkin spice pudding. It might be tricky, but looking in the seasonal baked goods. It will be worth it. Also, look for the coupon to go with it. That will make you feel better about buying it!! (Yikes)

Make (or buy) a graham cracker crust. I baked mine to help it stick together better.

Next, beat the pudding with milk. Mmmmm......I could just eat it like this.

Now place half the pudding in the pie crust.

Fold the remaining pudding with cool whip. It will lighten the flavor and the color.

Place cool whipped pudding on top of the other layer. (Don't you love my background vegetables. Mmmmm...)

Refrigerate for a couple of hours and add cool whip before serving. So yummy!
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Triple Layer Pumpkin Spice Pie
2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
1/4 tsp. ground cinnamon
2 cups cold milk
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided









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.

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