Ingredients

The following ingredients have 4 Servings
  • 1 ready-to-use graham cracker crust
  • 2 3.4- oz jello pumpkin spice instant pudding mix
  • 2 cup whole milk
  • 1/4 tsp pumpkin pie spice
  • 8 oz cool whip (thawed)
  • chopped pecan (for garnish optional)

Instruction

  • In a medium mixing bowl combine dry pudding mix, whole milk, and pumpkin pie spice. Use a whisk to combine.
  • Spread 1/2 of the pumpkin pudding mix in the bottom of the graham cracker crust.
  • Add 1/2 of the Cool Whip to the remaining bowl with the pumpkin pudding. Stir together.
  • Add the pumpkin pudding and cool whip mixture to the graham cracker crust as layer two.
  • Top the pie with the remaining cool whip as the third layer.
  • Sprinkle chopped pecans over the top of the pie.
  • Cover and refrigerate 4 to 6 hours or overnight for the best results.