Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

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!

Ingredients Nutrition

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

(5)
Most Helpful

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!!

jopahawk November 29, 2008

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.

vonti November 23, 2008

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.

krystena10 September 25, 2008

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