“A fluffier pumpkin pie made with instant pudding and whipped topping. It's very easy too. You can use a graham cracker crust instead of the regular pie crust for a little different twist.” - by AB70
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 214 cal
- 11%
- Fat
- 10.8 g
- 17%
- Carbs
- 27.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"Good taste, but a bit light on the pumpkin flavor. This pie was made with the graham cracker crust. The filling is a bit too soft. Even after chilling for 3 hours, this pie falls apart when cut. I..." See moret would really work better as a layered parfait instead of a pie."
peanut
"I have not used this particular recipe but i bake a lemon pie thats the same idea. If you're having problems with the pie not setting try using slightly less milk, and cool whip. Also a tip if you'r..." See moree using a blender blend on a very low speed. Beating with a wire whisk is best, but takes a very long time and wears out your arm. Our blender has a wire whisk attachment which works best!!! Hope this helps for all you guys who had a runny pie!!! Also if it lacks the pumpkin pie taste just add a little more pumpkin spice than it calls for. Play with the recipes for your taste :)"
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