Around this time of year, I’m usually able to find the Pumpkin Spice Jell-O Instant Pudding and Pie Filling mix in my local grocery store, but I haven’t been able to spot it yet this year. It’s a seasonal flavor, so maybe it just hasn’t arrived yet, or it arrived, but sold out quickly… as it tends to do around here.
I was really in the mood to make this Easy Double Layer Pumpkin Chocolate Pie for dessert this weekend, but since I didn’t have the Pumpkin Spice pudding mix that I usually use for the top layer, I had to improvise.
By simply adding pumpkin puree and pumpkin pie spice to vanilla pudding mix and milk, I was able to create a pumpkin spice pudding that tasted just like the Jell-O Pumpkin Spice pudding mix. It really worked well for the top layer of this pie, and it tastes delicious.
1 cup Krusteaz Pie Crust Mix
2-3 tablespoons water
1 (5.9 ounce) box Jell-O Chocolate Instant Pudding & Pie Filling mix
2 cups cold milk
1 (5.1 ounce) box Jell-O Vanilla Instant Pudding & Pie Filling mix
2 cups cold milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
Preheat oven to 450 degrees.
For Crust: Place pie crust mix in a small bowl. Sprinkle water (one tablespoon at a time) over mix while tossing with a fork, until moistened. Form dough into a ball. Flatten into round on a lightly floured surface. Roll dough into a circle, 2-inches in diameter larger than inverted pie pan. Transfer dough to ungreased pie pan. Trim excess dough and style edge as desired. Prick bottom and sides with a fork. Bake for 8-10 minutes, or until lightly browned. Cool before filling.
For Chocolate Layer: Beat pudding mix and milk with a whisk for 2 minutes. Spoon into baked and cooled pie crust. Chill in refrigerator for 1 hour.
For Pumpkin Layer: In a large bowl, mix the milk, pumpkin puree and pumpkin pie spice until smooth. Add the pudding mix and whisk for 2 minutes. Spoon on top of chocolate layer, and spread to smooth and cover evenly. Chill in refrigerator for at least 1 hour before serving.