A pumpkin pie with no pumpkin at all… who knew? Kim did! Thanks Kim for not only sharing the recipe, but making one of these amazing cinnamony, spiced, sweet pies for us to enjoy together (and leaving the leftovers at my house too)!! This recipe had me so excited that I went to the market and stocked up on a few boxes of the pumpkin spice pudding mix so I could savor these seasonal flavors far beyond the new year.

This recipe could be considered beginner level, but the results will make you feel like a pro in the kitchen. And of course, what do I love most about this Tri Layer Pumpkin Spice Pie besides the easy of putting it together and not having to bake it? It’s not packed with fat!

Print Recipe Here


  • 2 Cups of Fat Free Milk
  • 2 Boxes (3.4 oz. each) of Pumpkin Spice Flavor Instant Pudding (Jell-O makes this)
  • ΒΌ tsp of Cinnamon
  • 8 oz. Light Whipped Topping
  • 1 Reduced Fat graham cracker crust
  • Chopped Pecans (optional- for garnish)


  1. Whisk milk, pudding mixes and cinnamon until thickened to a thin pudding consistency (approx 2-3 mins). Spread 1 1/2 cups of this into the pie crust.
  2. Gently fold (with a rubber spatula) 1 1/2 cups of whipped topping into the remaining pudding. Spread this mixture on top of the pudding.
  3. Carefully spread on the remaining Cool Whip.
  4. Sprinkle lightly with chopped pecans (this is not necessary, but it adds a nice color and texture)
  5. Refrigerate for at least 1 hour.

            Sliced to see three layers