Pumpkin Cream Pie Recipe - Allrecipes.com
Pumpkin Cream Pie Recipe

Pumpkin Cream Pie

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"Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans."

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Original recipe makes 1 - 9 inch pie Change Servings


  1. 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.
  2. Chill until set, about 3 hours.
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Reviews More Reviews

Most Helpful Positive Review
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 wasn't runny or soupy.

Most Helpful Critical Review
Oct 31, 2011

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.

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 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!

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 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.

Oct 28, 2003

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!

Nov 21, 2011

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) :)

Dec 22, 2004

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!

Nov 26, 2004

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.


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 556 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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