Layered Pumpkin Spice Pie
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
No-bake pie. Pumpkin spice pudding mixed with milk, folded with whipped topping, layered in graham cracker crust. Chilled until set. Topped with pecans for crunch. Combines creamy and crunchy textures. Substitutions: use coconut milk and dairy-free pudding for vegan option. Adjust pumpkin pie spice to taste. Whip topping can be homemade or store-bought. Chill long enough so flavors meld and layers firm up. Watch pudding thickness before layering. Avoid watery filling by letting pudding set slightly first. Pumpkin adds earthiness against sweet and tangy whipped cream. Quick prep, needs refrigeration. Good fall treat with familiar spices.
Prep:
15 min
Cook:
0 min
Total:
Servings:
8 servings
#no-bake
#fall desserts
#pumpkin recipes
#easy pies
#seasonal treats
Pumpkin and no-bake desserts? Caught me off guard first time. Pudding thickened with spice instead of just sweetness. That whisking sound mixing milk, pudding powder, pumpkin—somewhere between custard and mousse. Fun textures stacked in graham crust. Whipped topping melts into pumpkin layer rather than sitting on top like a separate cloud; creamy but airy. Toasted pecans punch through creamy layers with crunch. Chill time is the awkward waiting game but it’s worth. I learned patience pays for firm layers that slice cleanly, not slop around. Tried more spice once, overdid it. Now subtle, balanced, with room for pecans to shine on top. Fall on a plate without baking. Simple pivot when oven feels like a sauna.
Ingredients
- 1 box instant vanilla pudding mix 3.4oz
- 2 cups whole milk substitute coconut or almond milk if needed
- 1 teaspoon pumpkin pie spice adjust to taste
- 1 cup canned pumpkin replace with sweet potato puree for twist
- 1 9-inch graham cracker crust store-bought or homemade
- 1 8oz container whipped topping or homemade whipped cream
- ½ cup chopped pecans toasted for more flavor
About the ingredients
Use canned pumpkin or swap in sweet potato puree for warmth, different earthiness. Milk can be replaced with almond or coconut milk—thicker ones preferred for pudding texture; skim milk won’t hold volume. Instant pudding mix sometimes tricky; whisk fast to avoid lumps but don’t overdo, it thickens fast. Whipped topping, store-bought saves time but homemade whipped cream adds fresh dairy edge and less sugar. For pecans, toast in dry pan to bring out oils, or swap for walnuts or sliced almonds if preferred. Graham cracker crust: keep it airtight if unused or make your own crushed with melted butter—firmer base but more hands-on.
Method
Mix Pumpkin Pudding
- In medium bowl whisk instant vanilla pudding, milk, pumpkin puree, and pumpkin pie spice. Whisk vigorously until thickened slightly but not fully set. The texture should be loose enough to spread but starting to thicken - like soft mousse. Don't panic if it's runny; chilling will firm it.
First Layer
- Spoon half of the pumpkin pudding into graham cracker crust. Spread gently with offset spatula. Watch for patchy spots. Evening thickness important for base stability. Refrigerate 15-20 minutes if pulp too runny; pudding firms up and holds layer better.
Mix Whip & Pudding
- Add half the whipped topping to remaining pudding in bowl. Fold carefully to combine without deflating too much. You want distinct airy pockets but uniform color. Skip stirring fast; fold gently with spatula bottom to top. Texture is creamy/light hybrid - silky and fluffy. This middle layer adds lightness and cuts dense pumpkin.
Second Layer
- Add pumpkin-whip mixture over first layer. Spread evenly. Should hold shape nicely with little sagging. Skin on top signals good chilling. Refrigerate again 45 minutes to an hour for better set. Use touch test with finger; slight resistance means ready.
Final Layer
- Top pie with remaining whipped topping as third layer. Spread with clean spatula for smooth finish or rustic peaks. Peaks toast slightly with broiler to make quick meringue-esque effect (optional). This layer adds fresh creaminess and sweetness—balances spice.
Garnish & Chill
- Sprinkle toasted pecans over pie top for crunch and nuttiness. A handful is enough; don't drown pie. Cover loosely with plastic wrap to avoid condensation dripping down sides. Chill at least 3-5 hours or overnight. Longer chilling melds flavors, firms layers, prevents sogginess. Watch for watery pool—tip pie on side and drain if needed before serving.
Serving Tips
- Cut with sharp knife dipped in hot water for clean slices. Serve chilled but not frozen; flavors muted if too cold. Room temp lets aromas awake; warm spices bloom better.
Cooking tips
Whisking is crucial early. Get pudding and pumpkin mixed well without lumps. Let pudding thicken a bit before layering or it’ll slide off crust—chilling 15 minutes helps. Folding whipped topping into pudding is where texture changes—fold gently to keep air, don’t overmix into slurry. Layer evenly, spread but don’t press too hard or pie edges crack. Watch chill times; too short and layers slip, too long and topping hardens excessively. Topping with whipped cream last keeps it fresh and light. Sprinkle nuts last right before serving if short on time; avoids sogginess. Use hot water knife trick for slicing; clean cuts matter in layered desserts. If pie oozes liquid, drain carefully or reduce milk slightly next time.
Chef's notes
- 💡 Whisk pudding mix fast but don’t overdo. Texture should thicken but stay loose enough to spread. If runny, chill 15 mins before layering. Pudding sets better when slightly thick.
- 💡 Folding whipped topping into pumpkin pudding - do bottom up slow folds. Rough stirring kills air pockets. You want fluffy texture not slurry. Stop once uniform color, keep light and airy.
- 💡 If pie layers slip or sag, chill longer between steps. Touch test with finger key; slight resistance means it’s ready for next layer. Too cold means topping hardens, too short and layers blend.
- 💡 Using coconut or almond milk? Prefer fuller fat versions for pudding texture. Skim milk thins mixture, messes with hold. Homemade whipped cream less sweet; store bought saves time but sweeter, fluffier.
- 💡 Toast pecans in dry pan until oils wake, smell nutty. Don’t burn. Swap for walnuts or sliced almonds if preferred. Sprinkle nuts last, right before serving to keep crunch only. Avoid soggy topping.
Common questions
Can I substitute canned pumpkin?
Sweet potato puree works well too. Different earthy flavor. Texture close. Adjust spice since sweetness varies. Makes autumn twist. Pumpkin spice balance shifts.
What if pudding is too runny?
Chill bowl for 15-20 mins. Pudding firms up as it cools. If still too thin, whisk more quickly next time. Avoid overmixing milk powder lumps early. Thicker milk helps too.
Why do layers sometimes slip?
Insufficient chilling mainly. Let each layer firm before next. If pudding too loose, pie won’t hold shape well. Spread evenly but don’t press, edges crack from too much force.
How long keep leftovers?
Cover tight, fridge storage best. Up to 3 days safe but watch moisture pooling. Drain off liquid if watery. Freeze not ideal, texture suffers. Bring closer to room temp before serving.
