Hey there, dessert lovers!
Are you in the mood for something fun and festive? I’ve got a treat you won’t want to miss!
Today, I’m sharing my twist on a classic: Jello pumpkin pie.
It’s creamy, sweet, and oh-so-easy to whip up. Perfect for fall gatherings or anytime you crave a slice of pumpkin goodness.
Trust me, this one will impress your friends and family! Let’s dive right in!
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 240-720 minutes |
| Level of Difficulty | Easy |
Ingredients
- 8 oz whipped topping, thawed (Cool Whip works great here)
- 1 box instant vanilla pudding mix
- 1 1/2 tsp pumpkin pie spice blend (freshly ground for best flavor)
- 1/3 cup whole milk (room temperature)
- 1/2 tsp cinnamon
- 1 graham cracker crust
- 1 can pumpkin puree (I use Libby’s pumpkin puree)
Step 1: Combine the Pumpkin Mixture
In a large bowl, combine pumpkin puree with vanilla pudding, pumpkin pie spice, cinnamon, and milk.
Mix well until all ingredients are fully incorporated and the mixture is smooth.
Step 2: Fold in the Whipped Topping
Gently fold in the whipped topping into the pumpkin mixture.
Be careful not to deflate the whipped topping so the filling stays light and airy.
Step 3: Fill the Graham Cracker Crust
Once the whipped topping is fully incorporated into the pumpkin mixture, add the entire mixture to the graham cracker crust.
Smooth it out evenly with a spatula to ensure an even surface.
Step 4: Chill the Pie
Place the pie in the refrigerator and chill for at least 4 hours, but preferably overnight.
This will allow the flavors to meld and the filling to set properly.
Step 5: Serve with Whipped Cream and Cinnamon
When ready to serve, garnish the pie with whipped cream.
For a decorative touch, you can pipe large whipped cream roses using a star tip.
If you like, add a sprinkle of ground cinnamon over the top for extra flavor and visual appeal.
