Pumpkin Cream Pie

Pumpkin Cream Pie

65
JJOHN32 18

"Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans."

Ingredients

servings 243 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
  2. Chill until set, about 3 hours.
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Reviews

65
  1. 79 Ratings

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Tasty! I used 1 1/2 c milk, because of other reviewers saying it was runny. I also used one pkg french vanilla pudding and one pkg cheesecake pudding. Mmmmm. I think with less milk it helped. Mi...

This was very tasty, but a little soft, even after 5 1/2 hours in the fridge. I made two, and froze one, which solidified it better. I recommend freezing them, then thawing them before serving...

I was looking for a variation on the standard holiday pumpkin pie recipe, which I've never really cared for, and this one was perfect! I tried freezing it like a previous review suggested, and i...