A fluffier pumpkin pie made with instant pudding and whipped topping. It's very easy too. You can use a graham cracker crust instead of the regular pie crust for a little different twist.

AB70
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Ingredients

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

Directions

Instructions Checklist
  • In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving.

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Nutrition Facts

213.7 calories; 2.8 g protein; 27.4 g carbohydrates; 1.6 mg cholesterol; 305.5 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2007
I have not used this particular recipe but i bake a lemon pie thats the same idea. If you're having problems with the pie not setting try using slightly less milk and cool whip. Also a tip if you're using a blender blend on a very low speed. Beating with a wire whisk is best but takes a very long time and wears out your arm. Our blender has a wire whisk attachment which works best!!! Hope this helps for all you guys who had a runny pie!!! Also if it lacks the pumpkin pie taste just add a little more pumpkin spice than it calls for. Play with the recipes for your taste:) Read More
(37)

Most helpful critical review

Rating: 3 stars
12/23/2003
Good taste but a bit light on the pumpkin flavor. This pie was made with the graham cracker crust. The filling is a bit too soft. Even after chilling for 3 hours this pie falls apart when cut. It would really work better as a layered parfait instead of a pie. Read More
(36)
38 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
11/04/2007
I have not used this particular recipe but i bake a lemon pie thats the same idea. If you're having problems with the pie not setting try using slightly less milk and cool whip. Also a tip if you're using a blender blend on a very low speed. Beating with a wire whisk is best but takes a very long time and wears out your arm. Our blender has a wire whisk attachment which works best!!! Hope this helps for all you guys who had a runny pie!!! Also if it lacks the pumpkin pie taste just add a little more pumpkin spice than it calls for. Play with the recipes for your taste:) Read More
(37)
Rating: 3 stars
12/23/2003
Good taste but a bit light on the pumpkin flavor. This pie was made with the graham cracker crust. The filling is a bit too soft. Even after chilling for 3 hours this pie falls apart when cut. It would really work better as a layered parfait instead of a pie. Read More
(36)
Rating: 5 stars
11/12/2007
We made this with our afterschool kids and they loved making and eating it. We made it in individual pie shells and everyone had their own. It was great and we plan to use it every year. Read More
(26)
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Rating: 5 stars
11/25/2004
My daughter has a severe egg allergy and almost all pumpkin pie recipes have eggs. This pie is a great option that the whole family will enjoy. Read More
(17)
Rating: 5 stars
10/30/2006
Very good! Easy to put together. It was a fluffier version of a traditional pumpkin pie. I used a graham cracker crust and next time would like to try making the crust with half graham crackers half ginger snaps. I doubled the recipe to use the entire can of pumpkin puree and was glad I did. Everyone enjoyed the pie and the fluffiness made you feel better about having dessert. I topped with a thin layer of the whipped topping and sprinkled with cinnamon. Read More
(9)
Rating: 4 stars
12/21/2003
This recipie is very yummy and simple to make. I made it last year and came to this site to find the recipie again cause I had lost it. As the other review said it does tend to fall apart but the taste and ease more than make up for the small mess. Read More
(8)
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Rating: 2 stars
08/30/2007
I was a little confused by this recipe because there is no 3.4 oz box of instant pudding - the largest is 1.5 ounce...so that's what I used. I should have used two (1.5 oz) boxes because the pie did not firm up very well. Even so it was WAY TOO SWEET. If I were to make this again I'd add maybe 1/4 to 1/3 cup of the whipped cream - if any at all. But I will not be making this again. Read More
(7)
Rating: 5 stars
11/05/2004
This recipe is sooo easy and a lot less time consuming than a traditional recipe. I have made this recipe for years and my family gobbles it up! Read More
(7)
Rating: 4 stars
11/15/2010
I made this with a class of children and they all loved it! We used a graham cracker crust instead of the regular pie crust - it was a hit from beginning to end. Read More
(6)