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This No Bake Triple Layer Pumpkin Pudding Pie is the perfect dessert for your holiday table. Prepped in 10 minutes, this pumpkin pie is layered pumpkin perfection. While this post is sponsored by Florida Dairy Farmers, all opinions and my love of dairy are my own.
No Bake Triple Layer Pumpkin Pudding Pie
It’s one of my favorite times of the year! Pumpkin Spice season! You know when you start seeing your favorite coffee drinks available again, it’s time to celebrate all things pumpkin. However, I have a confession. I am not a huge fan of pumpkin pie. GASP. I KNOW! I love pumpkin though, I put it in smoothies, I make a killer pumpkin cheesecake, pumpkin chocolate chip dump cake, pumpkin cookies, pumpkin protein bites…you name it…well, expect plain ole’ pumpkin pie. So I decided it was time that I make a pumpkin pie I would really enjoy.
I made a No Bake Pumpkin Pudding Pie. And this isn’t just any no bake pumpkin pie, it is layered pumpkin perfection.
The first layer of my triple layer pumpkin pudding pie is simply canned pumpkin puree mixed with a box of vanilla instant pudding mix. Nothing else. No milk, no spices. Simply pumpkin and the pudding mix.
The second layer of my no bake pumpkin pie is one box of vanilla pudding mix, 2 cups of cold milk and 1/2 tablespoon of pumpkin pie spice.
The third layer of this pumpkin perfection is homemade whipped cream. Um….yes please!
You guys, I can not even begin to explain how amazing this pumpkin pie is! You will simply just have to try it. The pudding is light, and the whipped cream is perfectly fluffy. SO GOOD.
Did you know that pumpkin is good for you? Pumpkin is loaded with vitamins, minerals and fiber. Now, I won’t go as far as saying that my pumpkin pie is “healthy”, but I will say that you are getting in vitamin A, antioxidants and fiber with each delicious bite.
To make the pumpkin layer you will simply mix the vanilla pudding and pumpkin in a small bowl. Once the pudding mix is mixed in well, you will spread that on the bottom of a store bought pie crust. I got the one that has 2 extra servings, I do recommend that size so that you can use all the pumpkin.
To make the pumpkin pudding layer follow the directions on the pudding box, which is just mixing the pudding mix and milk until the mixture thickens. I used 1% milk, but you can use whichever one you have in the refrigerator. Don’t forget to add in the pumpkin pie spice in this step.
Making homemade whipped cream is incredibly easy. I mean, incredibly easy. All you have to do is whip 1 1/2 cups of heavy cream and 1 tablespoon of powdered sugar. Done. You can add more powdered sugar if you would like, it will make the whipped cream sweeter, but I honestly didn’t think it needed it.
Once you have your pumpkin spice pudding pie layered, toss it in the refrigerator for at least 4 hours. That gives the pudding layer plenty of time to set. You can also make your triple layer pumpkin pie the night before or the day before. That way it’s one less thing you have to worry about if you are entertaining guests or headed to a holiday party.
I topped mine with pecans, but you don’t have to. Pecans add a bit of crunch and another layer of flavor.
Now, here is my No Bake Triple Layer Pumpkin Spice Pudding Pie Recipe. Be sure to Print It and Pin It so that you can make it again and again. Pumpkin isn’t just for the holidays ya know 😉
No Bake Triple Layer Pumpkin Pudding Pie
Equipment
- Mixer
Ingredients
- 1 store bought Extra 2 Servings Graham Cracker Pie Crust
Pumpkin Layer
- 15 oz Pure Pumpkin 1 can
- 3.4 oz vanilla instant pudding 1 small box
Pumpkin Spice Pudding Layer
- 2 cups cold milk I used 1%
- 3.4 oz vanilla instant pudding 1 small box
- ½ tbsp pumpkin pie spice
Homemade Whipped Cream
- 1½ cups heavy cream
- 1 tbsp powdered sugar
Instructions
Pumpkin Layer
- In a small bowl mix pure pumpkin and 1 box of vanilla pudding mix using a spoon.
- Spread the pumpkin mixture on the bottom of the store bought pie crust.
Pumpkin Spice Pudding
- Using a mixing bowl combine the milk, 1 box of vanilla pudding mix and the pumpkin pie mix.
- Mix throughly until slightly thickened.
- Pour the pumpkin spice pudding onto the pumpkin layer. Make sure it's an even layer.
Homemade Whipped Cream
- Add cold heavy cream and powdered sugar into a mixing bowl.
- Whisk together on high speed for about 1 -2 minutes until stiff peaks form.
- Spread the homemade whipped cream on top of the pumpkin spice pudding layer.
- Cover and refrigerate for at least 4 hours before serving.
- Enjoy with a tall glass of cold milk!
Notes
Nutrition
I hope you enjoy this Pumpkin Pudding Pie as much as we do!
Can you use a different variety of milk to make the pumpkin spice pudding?
Yes, you can even use half and half if you would like! Skim milk will give the pudding a thinner consistency. The higher fat content will make the pudding a bit thicker.
Can you use pumpkin spice pudding instead of vanilla pudding?
Sure! If you can find it. I can almost never find it in stores.
Can you use regular whipping cream instead of heavy whipping cream to make the homemade whipped cream?
Sure can. But the higher fat content in the heavy cream helps the whipped cream to keep it’s shape longer.
How long is homemade whipped cream good for?
Want to make extra whipped cream? Don’t want to use everything that was in the recipe? You can store homemade whipped cream in the refrigerator for about 4 days. Make sure the Best Day date on the cream is still good for that time as well.
Have you made homemade pumpkin pie before? What is one of your favorite pumpkin desserts?
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