Pumpkin Cream Pie64 Reviews
“Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.” - by JJOHN32
Original recipe yields 1 - 9 inch pie
- 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.
- Chill until set, about 3 hours.
Amount Per Serving (8 total)
- 243 cal
- 9 g
- 38.2 g
Based on a 2,000 calorie diet
Reviews (64)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 was..." See moren'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 m..." See moreake 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 defi..." See morenitely 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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