Yummy Pumpkin Pie

Yummy Pumpkin Pie

28 Reviews 4 Pics
Loretta Byrd
Recipe by  Loretta Byrd

“This recipe uses custard mix for a creamy consistency.”

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Ingredients

Adjust Servings

Original recipe yields 1 pie

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Directions

  1. In a large saucepan, combine custard mix, brown sugar, and pumpkin pie spice. Mix well, then add pumpkin, condensed milk, and egg. Whisk mixture until smooth, then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
  2. Pour mixture into baked pastry shell and chill. Garnish with whipped topping before serving.

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Reviews (28)

Rate This Recipe
Paloma
77

Paloma

this was a very creamy pie. i had my doubts because I could not find egg custard mix. I bought vanilla instant pudding mix and just cut down on the brown sugar (by 1/3). AWESOME!!! It took 15 minutes to make and the rest was just chilling. Thank you!

Lilyretta
48

Lilyretta

This is a recipe I submited and didn't notice that the milk should be condensed milk, not sweet condensed milk.

Amy
35

Amy

This pie is wonderful! I got sooo many compliments when I brought this to Thanksgiving dinner with my family. My mom even told me I could be in charge of the pies again for Christmas! Trust me this is HIGH compliment from my mom!!!! Thanks for sharing this one!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 407 cal
  • 20%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 64.8 g
  • 21%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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No Bake Pumpkin Pie I

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