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Triple Layer Pumpkin Spice Pie


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  • 2 cups cold milk
  • 2 pkgs. Pumpkin Spice instant pudding
  • 1/4 tsp. ground cinnamon
  • 1 8 oz. tub cool whip
  • 1 6 oz. graham cracker pie crust
  • 1/2 cup pecan halves
  • 1 Tbsp. honey


Servings 10
Preparation time 20mins
Cooking time 20mins


Step 1

Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of crust.
Add 1 1/2 cups of the whipped topping to remaining pudding mixture, stir gently. Spoon over layer in crust; top with remaining whipped topping.
Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2-4 minutes or until pecans are carmalized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.

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