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Triple-Layer Pumpkin Mousse Pie Recipe


Triple-Layer Pumpkin Mousse Pie

Triple-Layer Pumpkin Mousse Pie

© Barbara Rolek licensed to About.com, Inc.
I adapted this recipe from one I saw that advertised JELL-O Pumpkin Spice Flavor instant pudding & pie filling, Honey Maid graham crackers and Cool Whip. It was called Triple-Layer Pumpkin Spice Pie. I'm calling mine Triple-Layer Pumpkin Mousse Pie. I detest whipped topping of any sort, so I substituted sweetened whipped heavy cream. And, although I used a graham cracker crust, I think this would benefit from a regular pastry crust or pie dough. In my opinion, you can skip the cinnamon added to the pudding mix. The latter has a bit of an artificial quality to it, so be forewarned. And I would increase the bottom layer of straight pudding to 2 cups from the 1 1/2 cups the original recipe calls for because there just isn't enough, as you can see from my picture. It's imperative to freeze this dessert in order to cut beautiful slices that show off the three distinct layers. Don't omit the honey-glazed pecans. They really make the dessert.

Here's a larger photo of Triple-Layer Pumpkin Mousse Pie.

Cook Time: 30 minutes

Freeze for pretty slices: 3 hours

Total Time: 3 hours, 30 minutes

Yield: 10 slices Pumpkin Mousse Pie


  • 1 (10-inch) baked pie crust (graham cracker or pastry dough)
  • 2 cups cold milk
  • 2 (4-serving) packages JELL-O Pumpkin Spice Flavor instant pudding & pie filling
  • 1/4 teaspoon cinnamon (optional)
  • 1 1/2 cups heavy whipping cream beaten with 3 tablespoons sugar until stiff
  • 1/2 cup pecan halves
  • 1 tablespoon honey


  1. In a medium bowl, beat milk, pudding mixes and cinnamon with a wire whisk until well blended. Spread 2 cups evenly onto bottom of crust.

  2. Fold 1 cup sweetened whipped cream into remaining pudding mixture. When completely incorporated, spread evenly over pudding in pie shell. Refrigerate 15 minutes.

  3. Top with remaining 2 cups sweetened whipped cream, smoothing top evenly. Freeze until ready to serve. Take out of freezer and slice pie into 10 pieces but leave in pan for 15 minutes. Then place on serving plates and let thaw completely until ready to serve.

  4. To make pecan garnish: Cook pecans halve and honey in skillet on medium-low heat 2 to 4 minutes or until pecans are caramelized, stirring frequently. Spread onto a sheet of waxed paper or parchment, separating large clusters. Cool. Sprinkle over each portion of pie before serving.

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