How Many Calories In Jello’s No Bake Pumpkin Pie Style Dessert

Jell-O No Bake Pumpkin Style Pie Dessert Mix (9.2 oz) Delivery or Pickup Near Me

When you use the Jell-O No Bake Pumpkin Pie Dessert Mix, you can whip up a delicious no bake pie in 15 minutes without ever turning on your oven. Each 9.2 ounce packet has a pumpkin pie filling mix as well as a graham cracker pie crust mix, allowing you to enjoy even more of the flavors you enjoy. No oven is required to make a wonderful, traditional pie in minutes by just combining milk, butter, and sugar. With its no-bake texture, this pie is the ideal no-bake dessert for holiday parties, picnics, or simply as a daily treat.

Each of the components in the included packet has been separately packaged.

The Jell-O No Bake Pumpkin Pie Dessert Mix creates a delectable pie in 15 minutes without the need to bake.

Pie of exceptional quality, with a deep, velvety texture.

It’s simple to prepare; all you need is milk, butter, and sugar.


Filling Mix (sugar, modified cornstarch, contains less than 2 percent of skim milk, cinnamon, ginger, natural flavor, carrageenan, disodium phosphate, tetrasodium pyrophosphate, salt, caramel color, acetylated mono- and diglycerides, calcium sulfate, yellow 5, yellow 6, artificial flavor, soy lecithin, sulfites); Crust Mix (sugar, modified cornstarch (enriched Wheat Flour, Graham Flour, Sugar, Soybean Oil, Honey, Contains Less Than 2 percent Of The Following: Baking Soda, Salt, Artificial Flavor, Calcium Phosphate).


What You’ll Require: 2 tablespoons sugar for the crust Melted butter or margarine4 tablespoons (melted butter or margarine)Filling – 2-1/2 cups cold milk 1. In a 9-inch pie plate, stir together the crust mix, sugar, and melted butter or margarine until the crumbs are evenly moistened. Fill the bottom and up side of the pie plate with pressurized water. 2. Pour the milk into a large mixing bowl. Toss in the Filling Mixture. 1 minute of mixing on low speed with a mixer Instantaneously pour into the pie crust.


Refrigerate after opening.


This product contains milk, soy, and wheat.

Calories in No-Bake Layered Pumpkin Pie – Calorie, Fat, Carb, Fiber, and Protein Info

Nutritional Values Servings per recipe: 8Servings per recipe a serving of 1 poundAmount Per Serving

Calories 195.9
Total Fat 2.2 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 3.1 mg
Sodium 436.6 mg
Potassium 166.4 mg
Total Carbohydrate 16.7 g
Dietary Fiber 1.7 g
Sugars 5.2 g
Protein 4.2 g
Vitamin A 172.8 %
Vitamin B-12 2.0 %
Vitamin B-6 2.1 %
Vitamin C 4.3 %
Vitamin D 0.0 %
Vitamin E 2.9 %
Calcium 14.0 %
Copper 3.1 %
Folate 2.0 %
Iron 4.3 %
Magnesium 4.0 %
Manganese 4.0 %
Niacin 1.1 %
Pantothenic Acid 3.2 %
Phosphorus 24.1 %
Riboflavin 4.4 %
Selenium 1.3 %
Thiamin 1.6 %
Zinc 1.5 %

In this table, the percent daily values (%DV) are calculated on the basis of a 2,000 calorie diet. Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

Calories per Ingredient

The following items were selected from our food nutrition database and utilized in the nutrition calculations for this dish. The calories in one serving of No-Bake Layered Pumpkin Pie are as follows: Keebler Reduced Fat Graham Pie Crust has 90 calories and is made with whole wheat flour (1 serving) Fat-free sugar-free pudding, vanilla flavor, from Kraft Jello-o Brand has 60 calories (1 Serving) Using Cool Whip whipped topping, you may burn 31 calories (2.50 tbsp) Pumpkin, canned and without salt, contains 18 calories (0.22 cup) Philadelphia Fat-Free Cream Cheese has 15 calories per serving (0.50 oz) Milk, nonfat contains 11 calories (0.13 cup) Granulated sugar has 6 calories (0.38 tsp)

See also:  How To Decorate For Pie Dessert Bar : Jell-O No-Bake Pumpkin Style Pie Dessert, 9.2-Ounce Boxes (Pack of 6) : Jello Pumpkin Spice Instant Pudding : Grocery & Gourmet Food

Pumpkin Pie Flavor|9.2 Ounce Boxes | Flavor Name: Pumpkin Pie (Pack of 6)

About the Brand

Pearl Wait modified an 1845 patent for a gelatin dessert in 1897, and his wife, May Davis Wait, gave the new product the brand name Jell-O brand gelatin in honor of her husband. Mr. Wait’s rights to the Jell-O brand of gelatin were purchased by Orator Francis Woodward in 1899 for $450, a decade after his death. Three years later, Woodward started the advertising campaign for Jell-O, which was dubbed “America’s most favored Dessert.” Today, Jell-O is a component of the Kraft family of products, which includes pudding and other sweets in addition to the original jelly.

  1. Kraft, then 29 years old, went from Ontario, Canada, to Chicago and began selling cheese to grocers from the back of a horse-drawn wagon in 1893.
  2. It all began long before the Revolutionary War, in the town of Dorchester, Massachusetts, when a local physician, Dr.
  3. It was America’s first chocolate mill, where they produced a combination of high-quality chocolate known as Baker’s chocolate beginning in 1780.
  4. in its mission to provide nutritious food for families on the road.
  5. in 1988, and a year later, Philip Morris Companies merged Kraft with General Foods Corp.
  6. Brands such as Maxwell House, Oscar Mayer, Breakstone, Grape-Nuts, Jell-O and Post are among the most well-known and popular in the Kraft family.

From the Manufacturer

You can make every day memorable for your family by making Jell-O No Bake Desserts in only 15 minutes, and you don’t even have to turn on the oven. Jell-O Pumpkin Style Dessert Mix, like other Jell-O No Bake Desserts, is quick and foolproof, but your friends and family will believe you spent hours in the kitchen creating a delicious dessert from scratch! This dessert combination is particularly ideal for entertaining unexpected guests over the holidays. When you’re in the need for something fast, sweet, and tasty, reach for the Jell-O Pumpkin Style Dessert Mix.

No Bake Pumpkin Pie I

WOW! I recently purchased an old stove, but it was not installed in time for Thanksgiving. As a result, for the Christmas dessert, we decided to experiment with a few of no-bake pies. ‘This pumpkin pie is extremely excellent,’ says the author. You would never guess it wasn’t baked based on the taste and consistency; in fact, it was far superior to baked goods. In addition, I’ve made a number of pumpkin pies. The pumpkin pie I made this time was creamier, filled the pie crust more evenly, and was overall easier to prepare than the one I made before.

See also:  What Is The Dessert Called That Uses Pie Crust And No Pie Pan But Folds Yje Edges In

Thank you so much, Cathy.

Most helpful critical review

Although the flavor was good, my pumpkin pie did not hold together as well as a cooked pumpkin pie. 228 people have given their opinions.

  • 5star values totaled 167
  • 4star values totaled 42
  • 3star values totaled 8
  • 2star values totaled 7
  • 1star values totaled 4

WOW! I recently purchased an old stove, but it was not installed in time for Thanksgiving. As a result, for the Christmas dessert, we decided to experiment with a few of no-bake pies. ‘This pumpkin pie is extremely excellent,’ says the author. You would never guess it wasn’t baked based on the taste and consistency; in fact, it was far superior to baked goods. In addition, I’ve made a number of pumpkin pies. The pumpkin pie I made this time was creamier, filled the pie crust more evenly, and was overall easier to prepare than the one I made before.

  • Thank you so much, Cathy.
  • This is the first pie I’ve ever cooked, and the fact that it is no bake is fantastic!
  • The only strange thing that happened while I was heating the filler part/egg spice and milk combination was that the eggs appeared to nearly scramble into small bits for some reason while I was heating them.
  • This is solely for those who strive for absolute excellence.
  • It’s exactly the proper amount of sweetness and pumpkin flavor without being excessively sugary.
  • Delish!
  • I had enough of leftovers to experiment with some new dishes.
  • The pie came together in record time.
  • This recipe is so simple and tasty that I think I’ll make it every year.
  • Read MoreAdvertisementThis pie was very delicious!
  • The only thing I changed about the recipe was that I used a pre-made shortbread crust.


  • As soon as I mentioned to my husband that I was going to cook it again (now that it’s pumpkin season), his face lighted up!
  • The recipe is made using fat-free sweetened condensed milk, egg whites or egg replacement, and a reduced-fat graham cracker crust (when I can get it) – thank you for sharing this wonderful recipe.
  • This seemed familiar, so I gave it a shot, and the kids confirmed that it was the right one.
  • The flavor is quite pleasant and creamy!
  • They were delicious!

What is the best way to express “WOW!” while conveying enough meaning?

It was quite delicious and helped to alleviate some of my Thanksgiving baking stress.

Please keep in mind that this recipe may be used with the standard simple pie crust (located on this site).

It turned out to be fantastic!

I agree with the other members of the board that it is fantastic and can be completed in 5 minutes.

Personally, I thought it to be far too sweet, and I recommend that other board members minimize their use of sweetened condensed milk.

See also:  How To Make A Cherry Pie Dessert

Pumpkin Dream Pie: The 50s classic no-bake dessert recipe, plus a bonus gingersnap crust to try

  • 1 package Dream Whip topping
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 2/3 cup milk
  • 1 small box Jello instant vanilla pudding, uncooked
  • 1 small package Jello instant vanilla pudding, cooked 1 cup canned pumpkin
  • 3/4 teaspoon pumpkin pie spice
  • 1 8-inch cooked pie shell that has been allowed to cool.


  1. Prepare Dream Whip according to package directions, using 1/2 cup milk and vanilla extract. Combine 1 cup of the Dream Whip that has been made with the Jello pudding, 2/3 cup milk, pumpkin, and spice
  2. Set aside. Slowly beat with an egg beater only until everything is fully combined – about 1 minute. Pour the mixture into the pie shell. Refrigerate for about 2 hours, or until the sauce is set. Finish with the remainder of the Dream Whip. Optional: Decorate with crystallized ginger and a dusting of nutmeg for extra flavor.


Important: Cooked pudding will not yield a suitable outcome when used in conjunction with the above recipe.

Nutrition Information:

Yield:8Serving Size: 1Servings per container: Calories:116 3 g of total fat 1 gram of saturated fat 0 g of Trans Fat 2 g of unsaturated fat Cholesterol:3mg Sodium:84mg Carbohydrates:19g Fiber:1g Sugar:8g Protein:3g Click Unless otherwise stated, Americana provides estimated nutritional information as a general guideline only, and we make no representations or assurances as to its correctness. Making any required calculations based on the actual components used in your recipe is recommended, as is consulting with a certified healthcare expert if you have any dietary restrictions.

Gingersnap cookie crumb crust recipe

1 cup crushed gingersnap cookie crumbs (finely chopped) 2-and-a-half teaspoons of sugar 1 cup melted butter (about 3 teaspoons) The following are the instructions for an 8-inch pie crust: Combine the crumbs and sugar in a large mixing bowl. Mix in the melted butter until everything is well-combined. With the back of a spoon, press firmly on the bottom and sides of an 8-inch pie pan. Bake for 5 to 8 minutes at 375 degrees Fahrenheit in a moderate oven before removing from oven and let to cool before filling.

The old Pumpkin Dream Pie recipe card
  • The Burlington Free Press (Burlington, Vermont) published some text and a gingersnap crumb recipe on November 4, 1959.
  • Tags: 1950s Christmas, 1959, canned food, chiffon pies, Christmas recipes, desserts, fall recipes, fifties recipes, no-bake, packaged mixes, pudding, pudding mix, puddings, pumpkin, pumpkin recipes,recipes, Thanksgiving, Thanksgiving recipes, vintage dessert recipes, vintage pie recipes, vintage pumpkin pie recipes, vintage pumpkin pie recipes

Because the fun never ends!

  1. This dish has been a family favorite for 50 years (Pumpkin Dream Pie, no bake recipe 1959). Since I can remember (in the late 1960s), my mother has prepared it every Thanksgiving. I’m glad I came upon it:-)
  2. What is the size of the pumpkin can

Spam is reduced on this website by the usage of Akismet. Learn more about how your comment data is handled.

Leave a Comment

Your email address will not be published. Required fields are marked *