Pumpkin Cream Pie Recipe
Do you 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!
Servings: 6 serving
Calories: 222kcal
Cost: 15
Ingredients
- 2 Instant Vanilla Pudding Mix 4 serving size
- 1 Cup Pumpkin Puree
- 1 teaspoon Pumpkin Pie Spice
- 2 Cups Cold Milk at least 2%
- 1 Cup Whipped Topping
- 1 9-inch 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 ⅛ cup of powdered sugar, and a splash of vanilla can be substituted for the cool whip.
Nutrition
Calories: 222kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 172mg | Potassium: 248mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6497IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 1mg