My college roomie and I once ate a whole pumpkin pie. Not over a course of time, but in one sitting, split between two forks. Another time, we also finished off a chocolate pudding pie. Two very excellent choices. But what about a pumpkin pudding pie that you don’t have to bake, takes only 3 ingredients and 3 steps, (one of which includes eating it)? You in?
On my quest for all things pumpkin (thanks for your many e-mail suggestions, keep them coming!) I came across Jell-O pumpkin spice pudding. A sweet, autumn-inspired flavor packet that instantly comes to life with only two cups of cold milk. That’s it. While delicious all on its own, I decided to take it to the next level by replicating a dessert that’s typically a bit more labor intensive: pumpkin pie. I poured the silky cool mixture into mini graham cracker shells for this yummy, light twist on a fall favorite.
As I’m sure you’ve figured out by now, I love whipping up impressive fare that actually saves time in the kitchen. I also tend to gravitate towards anything mini. (Seriously how cute are these?!) So save yourself the trouble of divvying up slices and keep these in your back pocket (not literally, that could get very messy) for a go-to portion controlled snack or an elegant dinner party dessert! Delish!
1 (3.4 oz) package pumpkin spice Jell-O pudding (2 boxes if making a large pie)
6 mini graham cracker crusts
2 cups cold milk
Empty Jell-O packet into cold milk and stir vigorously until it sets up, about 2 minutes.
Fill pie shells with pudding mixture (It took about 2 ice cream scoops worth to distribute evenly. I say ‘about’ because I saved a little in the bowl for my own taste testing enjoyment. Obviously.)
Refrigerate until ready to serve.
Eat and enjoy with a dollop of whipped cream!