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Pumpkin Cream Pie Recipes

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
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  • 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.

By Robin from Washington, IA

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5 More Solutions

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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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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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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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Food and Recipes Recipes Baking & Desserts Pies PumpkinNovember 8, 2012
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