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Pumpkin Cream Pie Recipes

Category Pumpkin
Pumpkin Cream Pie Recipes
Try pumpkin cream pie as a no bake alternative to traditional pumpkin pie. This page contains pumpkin cream pie recipes.
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By 0 found this helpful
July 27, 2006

Ingredients

  • 1 package cream cheese, softened
  • 1 cup + 1 Tbsp. cold half and half or milk
  • 1 Tbsp. sugar
  • 1 1/2 cups Cool Whip, thawed
  • 1 graham cracker crust, pre-packaged
  • 2 packages. instant vanilla pudding
  • 1 can pumpkin
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves

Directions

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. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired. Makes 8 servings.

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By Robin from Washington, IA

Comment Was this helpful? Yes

November 2, 20040 found this helpful

With pumpkins so plentiful and cheap(er) in the fall, this is a good time to use pumpkin in recipes. Make this pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation.

Yields - 8

COMBINE pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1-1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping and raspberries. Serve immediately.

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Servings per Recipe: 8

By Kathy

Comment Was this helpful? Yes

By 0 found this helpful
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. There are "No Sugar Added" ice creams on the market such as Bryers.

Ingredients:

  • 1 cup canned mashed pumpkin
  • 1/2 cup splenda sugar
  • 1 tsp ground cinnamon
  • 1 tsp molasses
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/8 tsp allspice OR same amount of cloves
  • 1 qt vanilla ice cream
  • 1 9 ounce pie crust, graham cracker OR plain ($ )

Steps:

  1. Combine first seven ingredients, stirring well.
  2. Fold in the vanilla ice cream to the above mixture.
  3. Spoon into crust.
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  5. Cover and freeze for 8 hours.
  6. Let stand at room temperature ten minutes before serving.
Comment Was this helpful? Yes

By 0 found this helpful
October 15, 2012
The vanilla pudding in this pie helps it achieve a great flavor and texture!

Ingredients:

  • 1 3/4 cup cold milk
  • 1 cup canned pumpkin
  • 2 Tbsp. powdered sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/8 tsp. nutmeg
  • 1 (3 oz.) pkg. instant vanilla pudding mix
  • 1 (9 inch) baked pie shell

Directions:

Pour milk into large mixing bowl; add pumpkin, sugar, cinnamon, cloves, nutmeg and instant vanilla pudding. Whip rapidly with rotary beater about 1 minute until smooth. Turn into baked pie shell; chill. Top with whipped cream or whipped topping.

Servings: 6-8
Prep Time: 15 Minutes
Cooking Time: 0 Minutes

By Robin from Washington, IA

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January 6, 20060 found this helpful
Ingredients

Crust:

  • 1 1/2 cups crushed gingersnap cookies (about 30)
  • 1/4 cup margarine or butter (melted)

Filling:

  • 1/2 tsp. cinnamon
  • 1 pt. vanilla ice cream (softened)
  • 3/4 cup brown sugar (firmly packed)
  • 1/2 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1 cup canned pumpkin
  • 1 cup whipping cream (whipped)

Sauce:

  • 1 cup caramel ice cream topping
  • 1/2 cup pecans (chopped)

Directions

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. Meanwhile, in a large bowl, stir 1/2 tsp. cinnamon into ice cream. Spoon into crust.

Freeze. in medium bowl, combine brown sugar, ginger, 1/2 tsp. cinnamon, cloves and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours or until firm.

Let stand at room temperature 15 to 20 minutes before serving. In small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie. Makes 8 to 10 servings.

TIP: Cinnamon-flavored ice cream can be substituted for vanilla ice cream and 1/2 tsp. cinnamon.

By Robin from Washington, IA

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February 11, 20050 found this helpful

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

Comment Was this helpful? Yes
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