Description
Love that traditional pumpkin pie flavor but not the texture? Try this easy cream pie version! Creamy pumpkin filling in a flaky pie crust! Try it with a graham cracker crust for a no bake pie!
Ingredients
Units
Scale
- 2 Instant Vanilla Pudding Mix (4 serving size)
- 1 cup Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 2 cups Cold Milk (at least 2%)
- 1 cup Whipped Topping
- 1 inch nine baked Pie Shell or a pre-made Graham Cracker crust
Instructions
- Prepare and bake a pie shell for a 9 inch pie. (Or buy or make a graham cracker crust)
- In a large bowl, beat the instant pudding mixes, pumpkin puree, pumpkin pie spice and whole milk together for 1 minute.
- FOLD in the cool whip or homemade whipped cream if you prefer.
- Remember to fold, not stir, as stirring causes the whipped cream to go flat.
- Pour the pumpkin mixture into the cooled crust and chill in the fridge for at least 4 hours.
- Slice and serve with additional whipped cream!
Notes
- 2% milk will do in a pinch but won't set up as thick. Don't use 1% or skim milk because the filling won't set up at all.
- Get my recipe here to make a homemade pie crust.
- 1 cup of heavy whipping cream beat to stiff peaks with 1/8 cup of powdered sugar and a splash of vanilla can be substituted for the cool whip.
Keywords: pumpkin recipes, pumpkin pie, thanksgiving, cream pie