Creamy Pumpkin Pie
Pudding and whipped topping -- the perfect combination to make your "easy" creamy pumpkin pie.
- 1/2 cup cold milk
- 1 pkg. (6-serving size) vanilla flavor instant pudding & pie filling
- 1 teaspoon pumpkin pie spice *
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 2 1/2 cups frozen whipped topping, thawed
- 1 (6 oz.) KEEBLER® READY CRUST® Graham Cracker Pie Crust
- Whipped topping (optional)
Directions, Reviews, Nutrition
REFRIGERATE for 2 hours or until set. Garnish with additional whipped topping, if desired.
NOTE: * May substitute 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/8 tsp. ground cloves in place of pumpkin pie spice.
Recipe and photo courtesy of the KELLOGG® Company
®, TM, © 2005 Kellogg NA Co.
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Very simple to make. Great taste! Wonderful for those that don't like traditional pumpkin pie.
This pie is so yummy and creamy and so easy to make I will be making this MANY more times in the future!! Cant wait to make it again!
I made this dish for a friend for Thanksgiving and her picky eater ate more than any of us there. Now he asks for "pumpkin pie" all of the time. I love it because kids say it taste more like ice cream.
I liked the recipe for something quick and easy! My only problem was when I made it, it seem to be too much for one pie shell. The quanities wasn't right, unless I did something wrong. But it great!
I just made this for my dessert tomorrow. Instead of putting in a pie crust, I am going to serve it is dessert dishes. I also used sugar free pudding and sampled it, was very good this way.
Serving Size: 1/8 of Recipe
Servings Per Recipe: 8
- Amount Per Serving
*Percent Daily Values are based on a 2,000 calorie diet.