Pumpkin Cream Pie Recipes

Category Pumpkin
Try pumpkin cream pie as a no bake alternative to traditional pumpkin pie. This page contains pumpkin cream pie recipes.
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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, 2004

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

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.
  4. Cover and freeze for 8 hours.
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  6. Let stand at room temperature ten minutes before serving.
Comment Was this helpful? Yes

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

Comment Was this helpful? Yes

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...

Comment Was this helpful? Yes
Read More...

February 11, 2005

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

Comment Was this helpful? Yes
Read More...
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Food and Recipes Recipes Baking & Desserts Pies PumpkinNovember 8, 2012
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