Easy Pumpkin Cream Pie
Pumpkin Cream Pie recipe
Yield
8 servingsPrep
10 minCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 2 | packages |
instant pudding mix, vanilla
|
|
| 1 | x |
pumpkin pie filling
(4 servings) |
* |
| 1 | cup |
canned pumpkin purée
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 1 | cup |
whipped topping, prepared
|
|
| 9 | inch |
pie shell (9 inch)
baked, cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 2 | packages |
instant pudding mix, vanilla
|
|
| 1 | x |
pumpkin pie filling
(4 servings) |
* |
| 237 | ml |
canned pumpkin purée
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 237 | ml |
whipped topping, prepared
|
|
| 9 | inch |
pie shell (9 inch)
baked, cooled |
|
Directions
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.
