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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Chill until set, about 3 hours.

Nutrition Facts

242.6 calories; 3.2 g protein; 38.2 g carbohydrates; 4.9 mg cholesterol; 556.2 mg sodium. Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2008
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. Read More
(76)

Most helpful critical review

Rating: 3 stars
10/31/2011
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. Read More
(4)
86 Ratings
  • 5 star values: 53
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/19/2008
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. Read More
(76)
Rating: 4 stars
10/28/2003
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! Read More
(41)
Rating: 5 stars
11/12/2003
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. Read More
(38)
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Rating: 4 stars
10/28/2003
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! Read More
(16)
Rating: 5 stars
11/21/2011
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):) Read More
(15)
Rating: 5 stars
11/26/2004
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. Read More
(13)
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Rating: 5 stars
12/22/2004
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! Read More
(13)
Rating: 5 stars
10/30/2007
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! This would also make a good pudding. Read More
(11)
Rating: 5 stars
09/20/2005
This was great!! I used sugar free puddings and added semi-sweet chocolate chips to the "batter". I also used a graham cracker crust. I'll definitely make this again! Read More
(10)
Rating: 3 stars
10/31/2011
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. Read More
(4)