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Easy Pumpkin Cream Pie


Pumpkin Cream Pie recipe













Low Cholesterol, Trans-fat Free


2 cups milk
2 packages instant pudding mix, vanilla
1 x pumpkin pie filling
(4 servings)
1 cup canne pumpkin purée
1 teaspoon pumpkin pie spice
1 cup whipped topping, prepared
9 inch pie shell (9 inch)
baked, cooled


Combine milk, pie filling mix, pumpkin, spice and topping in a deep narrow bottom bowl.

Beat at lowest speed of electric mixer for 1 minute.

Pour into pie shell. Chill until set, at least 3 hours.

Garnish with additional whipped topping and pecans, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 88350% of calories from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1307mg 54%
Total Carbohydrate 34g 34%
Dietary Fiber 2g 9%
Sugars g
Protein 18g
Vitamin A 98% Vitamin C 2%
Calcium 12% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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