Recipe: Pumpkin Spice No-Bake Pie
Serves: 8
  • 1 ready-to-use graham cracker crust
  • 2 small boxes of Jell-O sugar-free vanilla pudding mix
  • 2 cups skim milk
  • 1 can cup pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • 1 tub (8-ounces) Cool Whip, thawed
  • ¼ cup chopped pecans for garnish
  1. Combine dry pudding mix, milk, pumpkin and pumpkin pie spice in a mixing bowl. Beat together with a wire whisk, or hand-held blender, until thick and creamy. Spread 1½ cups into the pie crust (this is the 1st layer).
  2. To the remaining pudding mix, add 1½ cups Cool Whip and stir until combined. Spread over the pudding layer in crust (for the 2nd layer).
  3. Spread the remaining Cool Whip on top (for the 3rd layer) and cover with the enclosed lid.
  4. Refrigerate for at least 4 hours. It's best to make ahead and refrigerate overnight.
  5. Before serving, sprinkle the top with chopped pecans if desired.
To reduce the sodium in this recipe, substitute the pudding mix listed above with Jell-O Simply Good Vanilla Bean Instant Pudding Mix.
Nutrition Information
Serving size: ⅛ of pie Calories: 212 Fat: 3 grams Saturated fat: 1 gram Trans fat: 0 grams Carbohydrates: 19 grams Sugar: 8 grams Sodium: 620 milligrams Fiber: 1 gram Protein: 3 grams Cholesterol: 1 milligram
Recipe by My Southern Health at