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Layered Candy Corn Pie
Sarah namedy

Layered Candy Corn Pie

This Layered Candy Corn Pie is a no-bake Halloween treat featuring colorful pudding layers in yellow, orange, and white — just like the classic candy corn! Light, creamy, and festive, it’s perfect for fall parties or a fun kid-friendly dessert.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Halloween
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made graham cracker crust
  • 1 1/2 cups graham crumbs (for DIY crust)
  • 6 tbsp melted butter (for DIY crust)
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 2 cups whipped topping, divided
  • yellow and orange gel food coloring (or turmeric/carrot juice for natural tones)
  • candy corn, sprinkles, or chocolate drizzle for garnish

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9-inch pie pan
  • refrigerator

Method
 

  1. In a bowl, whisk pudding mix and cold milk for 2 minutes until thick. Let rest 3–5 minutes.
  2. Fold in ½ cup whipped topping to lighten the pudding. Divide mixture evenly into 2 bowls.
  3. Tint one bowl yellow and the other orange using gel food coloring or natural alternatives. Stir until smooth and streak-free.
  4. Spread yellow pudding evenly in the crust to form the first layer. Chill for 10 minutes to set slightly.
  5. Gently spread orange pudding over the yellow layer, smoothing the top evenly.
  6. Top with whipped topping, spreading to create the white layer. Add peaks if desired.
  7. Decorate with candy corn, sprinkles, or a drizzle of melted chocolate. Chill for 2–4 hours before slicing and serving.

Notes

To keep it naturally colored, try turmeric for yellow and carrot juice for orange. Make sure each layer chills slightly before adding the next for clean, defined stripes. Store covered in the fridge for up to 3 days.