Fall Inspired Recipe – Easy Pumpkin Pie

Happy Blogtober

Serve It Up

I haven’t done a Serve It Up post in so long and I absolutely love reading and sharing recipes so I thought it would be the perfect time to share this incredibly easy, no bake Triple-Layer Pumpkin Spice Pie recipe.

This is not my recipe by the way. I totally snagged it from my days at West Virginia from our nutritionist but it is also from Kraft.com which you can find here. 

Triple-Layer Pumpkin Spice Pie

This recipe is too easy to pass up. Plus it tastes absolutely amazing! And who doesn’t like Pumpkin Spice Pie?

And did I mention you don’t have to bake it?

What you need:

Seriously, this stuff is so good you might want to pick up like 5…okay more like 10 because they are only available during fall. Stock up now!!!

Feel free to add more or less according to your taste buds. I never really follow recipes anyways!

  • 2 cups cold milk

Any milk is fine.

 Ready to use has my name written all over it!
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided


  • 1/2 cup PLANTERS Pecan Halves

I don’t usually add nuts but I’m sure that would take it to the next level.

Don’t forget the honey honey!

Get Mixing:

  • Beat dry pudding mixes, cinnamon and milk in medium bowl 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 pudding 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 large clusters. Cool.
  • Sprinkle nuts over pie just before serving.

If you make this recipe be sure to send me pictures by tagging me on Instagram or Twitter @Erica_Samone

And trust me… you HAVE to make this.

See you in tomorrow’s post!