Pumpkin Cream Pie

Pumpkin Cream Pie

65
JJOHN32 18

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

servings 243 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

65
  1. 79 Ratings

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Most helpful positive review

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. Mi...

Most helpful critical review

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...

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. Mi...

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...

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 i...

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!!...

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 froz...

This pie was excellent. I didn't add the whipped topping though. I just thought that it would make the pie too soft. I did everything else that was in the recipe though. My husband loves it! Thi...

fantastic, Tastes better and creamier than the traditional pumpkin pie. Has become a favorite.