Triple-layer pumpkin spice pie is a recipe that uses Jell-O Pumpkin Spice Instant Pudding. Pumpkin mousse and praline pumpkin mousse are pumpkin puddings with vanilla pudding and real pumpkin as the main ingredients.
To make a triple-layer pumpkin spice pie, combine two packages of Jell-O Pumpkin Spice Instant Pudding with 1/4 teaspoon ground cinnamon, beating in 2 cups cold milk. Spread half this mixture at the bottom of a graham cracker crust. Mix 1.5 cups whipped topping into the remaining pudding, and spread this over the first layer. Top with the remaining whipped topping in the tub, and refrigerate for at least one hour. Serve with pecans caramelized with honey.
For pumpkin mousse, beat two packages Jell-o Vanilla Instant Pudding with 3 cups cold milk. For low-calorie options, use sugar-free, fat-free pudding and fat-free milk. Add one can of pumpkin and 1 teaspoon pumpkin pie spice. Stir in 1 cup whipped topping, either light or sugar-free for lower calories. Spoon into individual cups, and refrigerate for one hour.
For praline pumpkin mousse, combine two packages of Jell-o Vanilla Instant Pudding with 1 cup cold milk, one can pumpkin and 1.25 teaspoons pumpkin pie spice. Blend in 2 cups whipped topping. Spoon the mixture into dessert cups, and refrigerate for four hours. Combine 1/2 cup chopped pecans with 1 tablespoon melted butter and 1/3 cup brown sugar, stirring until the nuts are coated. Serve the pudding with the nuts sprinkled on top.