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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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By 0 found this helpful
July 27, 2006


  • 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


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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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.

Servings per Recipe: 8

By Kathy

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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.



  • 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 ($ )


  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.
  5. Let stand at room temperature ten minutes before serving.
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By 0 found this helpful
October 15, 2012

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

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January 6, 20060 found this helpful

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, 20050 found this helpful

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

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