Pumpkin Pie Pudding takes a whole pumpkin pie and layers it with buttery graham cracker crumbs and the fluffiest vanilla pudding. Every spoonful tastes like a slice of pie folded into a mountain of sweet whipped cream. It’s messy, creamy, and ridiculously good.
This is a ’90s recipe brought back to life!
This is one of those recipes that takes me straight back to my mom’s kitchen. The recipe I grew up with called for a tub of Cool Whip, but homemade whipped cream makes the whole thing taste so much richer. Everything else stays exactly the way I remember it.
It takes just 20 minutes to throw together and gets even BETTER after it chills in the fridge. The pudding is so thick, creamy, and fluffy, the pie is soft and spiced, and the crumbled graham cracker crust softens and gives the other flavors a good cinnamon-y balance.
— ♥︎ Jess —
Key Ingredients and Substitutions
- Heavy Whipping Cream – Use it right from the fridge so it’s still very cold. It has to be cold to whip up nice and fluffy! If you prefer, you can use a 16 oz container of cool whip instead, just make sure it’s completely thawed first.
- Instant Vanilla Pudding – French vanilla, cheesecake, or sugar-free all work as well. Make sure you’re using a dry mix only.
- Whole Milk – I always get the thickest, creamiest pudding when I use whole milk!
- Sweetened Condensed Milk – Just like in my mom’s banana pudding recipe, this is my little secret weapon that makes the pudding so rich and thick. Do not swap it for evaporated milk or any other kind of milk.
- Pumpkin Pie – As you can see in the picture above, I just grabbed one from Walmart and it was fabulous! Any store-bought or homemade pie will work. If you use a frozen one, just make sure to let it thaw to room temp before slicing.
- Graham Cracker Pie Crust – You can use about 3 cups of crumbled graham crackers instead, but I find a graham cracker crust to have a lot better flavor and texture.
How To Make Pumpkin Pie Pudding
Visit the recipe card below for the ingredient amounts and full directions.
Whip the cream. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Scoop out about 1 cup and chill it for the topping.
Make the pudding. Whisk the dry pudding mix, milk, and sweetened condensed milk until smooth. Let it sit for 3 minutes to thicken.
Fold it together. Gently fold the rest of the whipped cream into the pudding. Stop as soon as there are no streaks.
Prep the pie and crumbs. Cut the pumpkin pie into bite-size pieces. Crumble the graham cracker crusts and set about 1/4 cup aside.
Layer it. Add 1/3 of the crumbs, 1/3 of the pie, and 1/3 of the pudding. Repeat this twice to create the layered trifle.
Top and chill. Spread on the reserved whipped cream and sprinkle with reserved crumbs. Cover and chill for at least 1 hour, or up to overnight.
Jessica’s Tips
- Stop at stiff peaks. The cream is ready when the peaks stand straight up when you lift the whisk. If you keep going, it’ll turn grainy, then buttery.
- Give the pudding its 3 minutes. That short rest lets the pudding thicken up. Thicker pudding means the whipped cream stays airy when you fold it in.
- Fold, don’t stir. Use a big rubber spatula and sweep from the bottom up. Scoop out the reserved whipped cream BEFORE folding so you don’t forget.
- Pick a big enough dish. This makes a LOT! Use a trifle bowl that holds at least 4 quarts, a 9×13 dish, or 12-16 parfait glasses.
Storing and Making Ahead
Cover the bowl of pumpkin pudding tightly with plastic wrap and refrigerate for up to 3 days. Keep in mind though that it’s best served within the first 24 to 48 hours, as the whipped cream can start to separate a little.
Pumpkin Pie Pudding
Ingredients
- 16 oz heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 (5.1 oz) box instant vanilla pudding, (dry mix only)
- 1 ½ cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 (10-inch) pumpkin pie, cut into bite size pieces
- 2 (9-inch) graham cracker pie crusts, crumbled
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Instructions
- Whip the cream. With a stand mixer using the whisk attachment (or in a large bowl with a hand mixer) beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Scoop out about 1 cup of whipped cream, cover, and refrigerate it for the topping.
- Make the pudding. In a large mixing bowl, whisk together dry pudding mix, milk, and condensed milk until smooth. Let sit for 3 minutes to slightly thicken.
- Fold. Gently fold the remaining whipped cream into the pudding, just until smooth.
- Assemble. In a large trifle bowl (at least 4 quarts) or individual parfait glasses, spread one third of the graham cracker crumbs across the bottom. Top with one third of the pumpkin pie pieces, then cover with one third of the pudding spreading it into an even layer. Repeat with the remaining two layers, reserving about 1/4 cup of the crumbled graham cracker crust for garnish.
- Top. Spread the reserved whipped cream over the top and scatter the reserved graham cracker crumbs over it.
- Chill. Cover and refrigerate for at least 1 hour before serving. Can also be made up to a day ahead and stored in the fridge until ready to serve!
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Notes
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Nutrition
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More Pumpkin Desserts You’ll Love
- Mini Pumpkin Bundt Cakes – Personal-sized pumpkin cakes, perfect for Thanksgiving!
- No Bake Pumpkin Cheesecake – Silky smooth and perfectly spiced with fall flavor.
- Pumpkin Cupcakes – An easy cake mix recipe, topped with cream cheese frosting.
- Mini Pumpkin Pies – Classic pumpkin pies, but in individual portions!
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