Reviewed: Dec. 4, 2011

So yummy and easy! This is so much more of a lighter pumpkin taste, and since it's served cold it's very refreshing after a big, heavy meal. I made this for Thanksgiving, and everyone loved it... even the non-pumpkin lovers :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ryan Miller

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Reviewed: Nov. 23, 2011

I'm not a big pumpkin pie fan, but I made this for Thanksgiving (tomorrow). I used 12 mini graham cracker crusts to make individual pies. I mixed up all the ingredients with the Kitchen Aid stand mixer, and it started to thicken up right away (not soupy, even with the 2c milk). I only licked the spatula, but based on that I'll gladly give this recipe 5 stars. UPDATE - everyone else loved the pies, too! And the mini size meant they could be taken home easily!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

finator

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Nov. 18, 2011

So easy to make! a lighter, cooler, more delicious version of the classic. I like to use graham cracker crusts with it

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

arae2006

Reviewed: 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

goodfood4ursoul

Cooking Level: Expert

Reviewed: Aug. 25, 2011

I made a version of this tonight. I love to experiment so I doubled the filling part (8 egg yolks, 4cups whole milk, 1tsp vanilla, 1/2 cup corn starch, 1 cup sugar, 1 tsp p.p. spice,2 tbsp butter, 2 1/2 cup pumpkin. I placed this cooked and thickened into a gingersnap crust in a 9"springform pan and letting it set overnight. Next I will top with whip cream and sprinkled nutmeg.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lilyofvalley17

Cooking Level: Expert

Reviewed: Dec. 30, 2010

Made this on Thanksgiving instead of the "traditional" pumpkin pie (don't like that kind). Was VERY GOOD!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA

Living In: Rochester, Indiana, USA

Reviewed: Dec. 2, 2010

I have made this 3 times. This time I used caramel sauce & chopped pecans on the whip cream topping around the pie edges. I also sprinkled a few pecans on my crust along with a 1 Tbsp. of caramel sauce drizzled over the pecans. It was wonderful & decadent!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

Reviewed: Nov. 28, 2010

Excellent!!! My family loves it. I use a grahm cracker crust instead of a regular crust. That is very good too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bookworm5858

Reviewed: Nov. 27, 2010

This pie was a hit! I made it Thanksgiving day and I'm making it again two day later :-) I only used 1-1/2 cup milk based on another review. It states on the tub of Cool Whip that excessive stirring could result in a runny product. On that note, I made sure not to mix the pie filling for more than the one minute that the recipe states. This recipe is a keeper!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Carol

Reviewed: Nov. 26, 2010

The secret to this awesome pie is to combine the pudding and cold milk first. The pudding will be thick. Then add the pumpkin and spices. If you serve the topping on the side, this looks like (and cuts like) a normal pumpkin pie and tastes like one too! What a great lo-cal version with sugar-free pudding mix!

Was this review helpful? [ YES ]
2 users found this review helpful