Pumpkin Cream Pie

Pumpkin Cream Pie

65 Reviews 3 Pics
Recipe by  JJOHN32

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

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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


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.



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!



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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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



previous recipe:

Pilgrim Pumpkin Pie


next recipe:

Pumpkin Pie Ice Cream