Recipe by JJOHN32
"Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans."
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2 (3.5 ounce) packages
instant vanilla pudding mix
pumpkin pie spice
frozen whipped topping, thawed
1 (9 inch)
pie crust, baked
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.
As with most recipes, your appreciation for Pumpkin Cream Pie will hinge on whether or not you *like* instant pudding mixes.
If you don't like instant pudding, then you probably won't like this.
If you adore instant pudding, then you'll probably love this and make it often!
Also, my instant pudding lovin' husband didn't like it because it had pumpkin in it (go figure) so perhaps it's best to say if you don't like one of the ingredients you probably won't like the dish.
That's me- overstating the obvious. ;)
I thought it was greatly improved by adding toasted chopped pecans.
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.
Excellent flavor, especially when chilled overnight. The pie doesn't hold its' shape when served, but I don't think people will care when they taste it. Thanks for the simply delicious recipe!
my family LOVES this pie....I use a graham cracker already made crust instead of a regular baked crust!
Great light pie.....!!
Made it again this year....seems like it gets better every year!! love it!!....tried something new....got individual graham cracker pie crusts... kids loves that they got their own pie....also made it with my girlscout troop!!! they couldn't believe that they made a pumpkin pie by themselves!!!... trying something new this year...I am going to make a gingerbread, layer it with the pumpkin cream pie filling, fresh whipped cream and chocolate drizzle (like a trifle) :)
I love this pie! It tastes SOOOO wonderful! It tastes like pumpkin pie... just not as rich as true pumpkin pie which was just what I wanted! THANKS SO MUCH! It was truly PERFECT!
Simple and easy. I loved this recipe. I had a box of french vanilla pudding and a box of french vanilla sugar free pudding that I used. I also used sweetened whipped cream instead of the frozen stuff. It was a big hit and I will be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
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