No-Bake Pumpkin Spice Pudding Pie

When the oven is jammed with the turkey, this no-bake pie saves the day. It builds a creamy, pumpkin spice pudding pie in minutes with nothing more than instant pudding, milk, cinnamon, whipped topping, and a ready-made crust.

The layers give it a homemade feel. A dense band of spiced pudding goes down first, then the rest of the pudding gets lightened with folded-in whipped topping for an airy, mousse-like middle, and a final cloud of whipped topping crowns it.

A couple of details make it work. Use cold milk and whisk briskly so the instant pudding thickens the way it should. Then give it a solid hour in the fridge, longer if you can, so the layers firm up and the pie slices into clean wedges instead of sliding apart. Hold the pecans until just before serving so they stay crunchy on top rather than going soft in the fridge.

Kitchen Tips

• Use cold milk and whisk the pudding briskly so it sets up thick, not runny.
• Chill at least an hour, ideally longer, so the layers firm enough to slice cleanly.
• Add the pecans right before serving so they stay crunchy instead of softening in the fridge.

Variations

• Use a graham cracker or gingersnap crust for extra spice and crunch.
• Drizzle caramel over the top along with the pecans.
• Stir a spoonful of canned pumpkin into the pudding for deeper pumpkin flavor.