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–+ servings
A large glass trifle dish filled with layered pumpkin pie pudding trifle dessert, including whipped cream, vanilla pudding, crumbled graham cracker pie crust, and pieces of pumpkin pie, sits on a marble countertop in a bright kitchen.
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Pumpkin Pie Pudding

Yield: 10 servings
This retro '90s dessert takes 20 minutes to throw together and gets even better after it chills. Thick, creamy pudding, soft spiced pumpkin pie, and cinnamony graham cracker in every bite.
Prep20 minutes
Chill Time1 hour
Total1 hour 20 minutes

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

Cool Whip: If you prefer to use Cool Whip in place of the homemade whipped cream, you will need two 8-oz tubs of thawed Cool Whip. Do not add any extra vanilla or powdered sugar like you would when making the homemade whipped cream. 

Video

Nutrition

Serving: 1 serving, Calories: 723kcal, Carbohydrates: 87g, Protein: 9g, Fat: 37g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Cholesterol: 79mg, Sodium: 489mg, Potassium: 688mg, Fiber: 2g, Sugar: 59g, Vitamin A: 832IU, Vitamin C: 1mg, Calcium: 248mg, Iron: 2mg
© Jessica Segarra
Cuisine: American
Category: Desserts, No Bake