Light & Creamy Pumpkin Pie

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"Pumpkin pie is transformed into a light frozen dessert in this tasty recipe."
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Serving size has been adjusted!

Original recipe yields 8 servings



  1. In small mixing bowl beat pumpkin, milk, pudding mix and spice on low speed of electric mixer about 1 minute or until combined.
  2. Fold in about two-thirds of whipped topping. Spread in crust. Freeze at least 4 hours or until firm.
  3. Let stand at room temperature for 15 minutes before cutting. Garnish with remaining whipped topping. Store in freezer.


  • *NOTE: May substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
  • Click here to view nutritional analysis for this recipe.


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This is a great pumpkie pie! It is a bit lighter than normal pumpkie pie. It has a wonderful pumpkin flavor.

Quick, easey and eelish,I love it!! I saw the recipe in BH&G November 2005 & was delighted to see it here so I didn't have to type it up!! Thanks, wouldn't change a thing!

I used to make a dozen of these for our 3rd Grade Turkey Day dinner. Very Easy! Mostly Healthy! and Very Fast! Can use a whole can of pumpkin instead of 1 cup. I made it this year for the family...

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