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Pumpkin Cream Pie Recipe

  • Author: Mindee
  • Prep Time: 5 min (not including chill time)
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: One 9 inch pie 1x
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American


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!


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


  1. Prepare and bake a pie shell for a 9 inch pie. (Or buy or make a graham cracker crust)
  2. In a large bowl, beat the instant pudding mixes, pumpkin puree, pumpkin pie spice and whole milk together for 1 minute.
  3. FOLD in the cool whip or homemade whipped cream if you prefer.
  4. Remember to fold, not stir, as stirring causes the whipped cream to go flat.
  5. Pour the pumpkin mixture into the cooled crust and chill in the fridge for at least 4 hours.
  6. Slice and serve with additional whipped cream!


  • 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