Pumpkin Cream Pie

Pumpkin Cream Pie
  • 2 cups cold milk
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 cup frozen whipped topping, thawed
  • 1 (9 inch) pie crust, baked


  1. Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
  2. Chill until set, about 3 hours.

05/07/2018
Pumpkin Cream Pie, recipe PT15M PT1H 5 455 calories

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