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Pumpkin Cream Pie Recipes

November 10, 2008
Pumpkin Cream Pie Recipes

Ingredients

  • Crust:
  • 1 stick margarine (melted)
  • 1 cup flour
  • 1 cup pecans, finely chopped
Filling:
  • 1 small package instant vanilla pudding
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  • 1 15 oz. can pumpkin
  • 1 can Eaglebrand sweetened, condensed milk
  • 8 oz. carton Cool Whip
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves

Directions

For Bottom Crust: Smash 3 ingredients into 9x13 inch cake pan. You may want to save some pecans to put on the top as a garnish. Smooth out until bottom is covered. Bake 15-20 minutes. COOL

For Filling: Mix ingredients together, using only 1 cup of COOL WHIP.

Pour the filling into the cooled crust. Spead the rest of your 8 oz. carton of Cool Whip over the top. Sprinkle on pecans. I use small candy pumpkins to decorate the top.

Source: From Friends.

By Maylene from Perryton, TX

 
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Diamond Post Medal for All Time! 5,887 Posts
July 27, 2006

Sensational Double Layer Pumpkin Pie Recipe. Mix cream cheese, 1 Tbsp. half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. . .

 
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November 2, 2004

With pumpkins so plentiful and cheap(er) in the fall, this is a good time to use pumpkin in recipes.

 
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June 3, 2013

This is an ice cream pie made with canned pumpkin. This pumpkin pie is one of my favorites! When possible, I try to replace as much of the sugar in a recipe as I can.

 
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Diamond Post Medal for All Time! 5,887 Posts
October 15, 2012

The vanilla pudding in this pie helps it achieve a great flavor and texture!

 
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January 6, 2006

In a small bowl, combine crust ingredients; blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10 to 15 minutes...

 
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February 11, 2005

1 cup pumpkin, 1/2 cup skim milk, 1 pkg. sugar-free vanilla instant pudding . . .

 
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