Pumpkin Cream Pie

64 Reviews

“Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.” - by JJOHN32

Ingredients

2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
243 cal
12%

Carbs
38.2 g
12%

Based on a 2,000 calorie diet

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Reviews (64)

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HRS

Nov. 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 was..." See moren't runny or soupy. "

THEINGRAMS4

Oct. 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 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!"

Shelli

Nov. 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 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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