Pumpkin Cream Pie

Pumpkin Cream Pie

65
JJOHN32 13

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

Ingredients {{adjustedServings}} servings 243 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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.
Tips & Tricks
Glazed Apple Cream Pie

See how to make a double-crust cream pie topped with cinnamon-glazed apples.

How to Make Pumpkin Pie

Follow this quick and easy recipe for perfect pumpkin pie.

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Reviews 65

  1. 79 Ratings

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HRS
11/19/2008

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. Mine wasn't runny or soupy.

THEINGRAMS4
10/28/2003

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, or make them one day in advance. My kids, husband, myself, and even two separate families that tasted this, loved the flavor..and it was so easy!

Shelli
11/12/2003

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 it definitely did the trick. The pie was light and fluffy, and looked lovely with whipped cream swirled on top. This will definitely be a Thanksgiving regular from now on.