Delicious Triple Layer Pumpkin Spice Pie-Gluten and Lactose Free

Today I attempted a new GF (gluten-free) dessert*

Triple-Layer Pumpkin Spice Pie

It only requires 2 boxes of pumpkin spice flavored pudding.

(only available from Jello during the holiday season)

2 cups of cold milk

*It can also be made lactose free by replacing the milk with rice or soy milk

container of thawed whip cream

pie crust

What makes the pie GF is the pie crust.

I make the crust out of

2 cups of corn chex crushed up

3 Tbs melted butter and

1/4 tsp cinnamon

mixed in with the crushed cereal

then spread on the bottom of the pan.

Baked the crust at 400 degrees for 6 mins

Proceed with the pie making instructions as follows:

1- Whisk the pudding mix and milk together

2- Pour 1/2 the mix into the pan on the crust and spread

3- Mix 1/2 the whip cream with the remaining pudding mix

and pour as the next layer into the pan then spread

4- Spread the remaining whip cream on top as the third layer

5- Put it in the fridge to set for an hour

Side view of the layers

It was a huge hit at the get-together tonight.

There was no left overs to nibble on afterwards.

This dessert will be brought back as soon as I can

get my hands on more boxes of that pumpkin spice mix.