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Triple-Layer Pumpkin Spice Pie
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Triple-Layer Pumpkin Spice Pie

I don’t make many desserts. I’m more the appetizer/snack guy. But, I made this triple-layer pumpkin spice pie for Thanksgiving and everyone loved it
Course Dessert
Cuisine American
Keyword pie, pumpkin seeds
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 279kcal
Author Mike

Ingredients

Instructions

  • Place pudding mixes and cinnamon in a large bowl. Add milk. Whisk 2 minutes.
  • Spread 1 1/2 cups of the pudding mixture into the bottom of the pie crust.
  • Stir in 1 1/2 cups of Cool Whip into the remaining pudding mixture. Spread over pudding mixture in the pie crust.
  • Top pie with remaining Cool Whip.
  • Refrigerate for at least 1 hour to set.
  • Add nuts and honey to a small skillet over medium heat. Cook 2-4 minutes or until the nuts are caramelized, stirring constantly. Pour onto a sheet of wax paper-lined baking sheet to cool.
  • Place nuts on top of pie and serve.

Nutrition

Calories: 279kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 445mg | Potassium: 137mg | Fiber: 1g | Sugar: 29g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg