Pumpkin Cream Pie

Submitted by Charmie777

"This is a delicious, refreshing, and very easy change of pace from ordinary pumpkin pie. Very light!! (Not a cheesecake!) My hubby prefers this to regular pumpkin pie!"

 

• Ready In: 5hrs 15mins
• Ingredients: 6
• Serves: 8

ingredients

• 1 prepared 9-inch graham cracker crust
• 1 (15 ounce) can pumpkin puree
• 1 (5 1/8 ounce) package instant vanilla pudding
• 1 cup cold milk
• 1 teaspoon pumpkin pie spice
• 1 1⁄2 cups Cool Whip

directions

1. Combine pumpkin, pudding, milk and pumpkin pie spice in large bowl until smooth.
2. Fold in Cool Whip.
3. Spoon into crust.
4. Freeze for at least 4 hours.
5. Let stand in refrigerator 1 hour before serving.
6. (I've been impatient, and just chilled in fridge for 1 hour without freezing and it's still good!).

Reviews

[jopahawk]

Excellent pie. My family went crazy for it this Thanksgiving. It was the only pie that was finished completely. Next year I will have to make 2. I made it with a Gingerbread crust. DELICIOUS!!

 

[vonti]

This is a favorite of my children. They both made this @ school in kindergarten & we have added it to our Thanksgiving tradition every since. The children make it themselves. I think children love it because it does not have as strong of a flavor as the traditional pumpkin pie.

 

[krystena10]

Exactly what I was looking for. I used just under one cup of milk but more than three quarters, it was all I had. It was so light in flavor and texture. I used sugar free cool whip and pudding with skim milk. It set for about 30 minutes in the fridge, then I put it in the freezer 6hrs. I regretted that later when I wanted to eat more than the one slice I had thawed. My husband liked it too. I left it in the fridge over night 11 hrs (what never heard of pie for breakfast?) and it kept in the fridge.

 

[itsnevrenough]

Hmmmm... I really had high hopes for this one. It was just the one I was looking for to go along with my Christmas dinner. I made it Two days in advance of when I needed it and stuck it in the freezer. I took it out about 2 hours before serving and put it in the refrigerator, and it was still rock solid by dinner-time. By the time it finally thawed out (the next night) it was so watery. But I tried it anyway and it really tasted good. I am going to try this one again, this time I will skip the freezing part and just refrigerate it hopefully with better results. I'll re-rate it then!

 

[Chabear01]

I made this up for the dessert table this Thanksgiving, this was on the kids dessert table. Of course as usual the adults attacked it as much as the kids, and many asked for recipe. Thank You for great recipe it's a keeper.