No-Bake Pumpkin Pie with Jello Filling

This layered Jello pumpkin pie is an easy, no-bake dessert made with just six ingredients. A pre-made graham cracker crust is layered with creamy pumpkin-spice pudding and whipped topping to create a dessert that’s perfect for fall gatherings and Thanksgiving.

Jello Pumpkin Pie Ingredients

Substitutions and Additions

Graham cracker crust: A ready-made crust is convenient, but you can make your own with crushed graham crackers (or digestive biscuits), sugar, and melted butter. Press the mixture into a pie pan before assembling.

Pudding mix: If pumpkin-spice instant pudding isn’t available, use vanilla pudding and add an extra ¼ teaspoon pumpkin pie spice to the dry mix.

Milk: For an even richer filling, use half-and-half instead of whole milk.

Pumpkin pie spice: Make your own blend by mixing 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. Store any leftover mix in a jar for future use.

Whipped topping: If Cool Whip is not available, stabilized whipped cream can be substituted.

Pecans: Chopped pecans are optional; the pie is delicious without them.

How to Make This Layered Pumpkin Spice Jello Pie

Step One: In a medium mixing bowl, whisk together the dry pudding mixes, milk, and pumpkin pie spice until smooth.

Step Two: Spread half of the pumpkin pudding mixture into the bottom of the graham cracker crust to form the first layer. Leave the remaining pudding in the bowl.

Step Three: Add half of the Cool Whip to the remaining pudding in the bowl and stir until combined.

Step Four: Spread that Cool Whip–pudding mixture over the first layer in the crust as the second layer.

Step Five: Top the pie with the remaining Cool Whip to create the third layer. For extra flavor, sprinkle a little pumpkin pie spice on top of the Cool Whip.

Step Six: Scatter chopped pecans over the pie if desired. Cover and refrigerate for at least 4 to 6 hours, or overnight, so the layers set.

How to Serve

This no-bake layered pumpkin pie is a great alternative to a traditional baked pumpkin pie. Serve chilled, sliced into wedges. It pairs nicely with a warm fall beverage and makes a simple, crowd-pleasing dessert for holidays or casual get-togethers.

Storage

Refrigerator: Store the pie covered in the fridge for up to three days in an airtight container to keep it fresh.

Freezer: You can freeze the pie for up to three months if needed, but the texture of the pudding and the crust may change after freezing and thawing, so freezing is only recommended when necessary.

This triple-layer pumpkin-spice pie offers a fun, no-bake twist on classic pumpkin pie. Its creamy layers are simple to prepare, making it a family-friendly recipe to assemble with kids and a likely new favorite at your dessert table.

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