Pumpkin Cream Pie

Pumpkin Cream Pie

65 Reviews 3 Pics
JJOHN32
Recipe by  JJOHN32

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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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)

Rate This Recipe
HRS
67

HRS

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
39

THEINGRAMS4

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
32

Shelli

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 38.2 g
  • 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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