Can we talk about pie for a minute? I think it’s overrated. I don’t understand how people love pie crust so much and I’m much more into a crumble if we’re talking about fruit desserts. If we’re talking about desserts in general though, chocolate anything is where it’s at. Just my two cents. I’m also completely intimidated by making pie crust and between that and my dislike for it, my people don’t get pie. Unless someone else makes it or buys it, anyway. I’m the dessert person for most events in my circles and I made them all for Thanksgiving this year. This little creation is my way to get the pumpkin element into Thanksgiving dessert without having to make and eat a dang pie crust. I’ve made some version of it the last three Thanksgivings and it seems to get eaten up just as well as a traditional pie. It sort of reminds me of a pumpkin mousse, and it’s a great Fall-time dessert. Oh, and no baking, which means this baby throws itself together in no time. Maybe with an Oreo crust for Halloween?! Do it.
No Bake Pumpkin Layered Dessert
Makes one 9×13 pan
- 1 ½ graham crackers crumbs
- ¼ cup butter, melted
- 15 oz. pumpkin puree
- 2 packages instant vanilla pudding.
- 1 tsp pumpkin pie spice
- 1 tub Cool Whip, thawed
- 1 ½ cups cold milk
In the bottom of a 9×13 pan, stir together the graham crumbs and melted butter until mixed. Spread in an even layer.
For the next layer, blend together the pumpkin, 1 package of the vanilla pudding and the pumpkin pie spice. Once well mixed, stir in 2 cups of the Cool Whip. Spread this mixture over the graham crust.
For the third layer mix together the second vanilla pudding mix and cold milk for 2 minutes until thickened. Spread over the pumpkin layer.
For the last layer, spread the remaining Cool Whip over the pudding. Let chill at least 4 hours to set.
Adapted from Kraft Canada