Pumpkin Cream Pie

Made it like a cheesecake with no side crust.

It was so good! Although in order to get the pie to the right consistency, I had to let it chill for an extra day.

I’m going to preface this rating with I am not a fan of pumpkin pie. That being said this tasted just like a pumpkin pie. The added vanilla and cream made it lighter but the pumpkin flavor did show up. I used one full can of pumpkin because what am I going to do with the other half? And because of that I reduced the milk to 1 C.

So easy to put together…I used a graham cracker crust and 1 1/4 cup of milk . The consistency is much firmer and the taste is yummy!

Really easy and delicious ! I also added vanilla, and used 1.5 cups of coolwhip instead of 1 cup. After following the recipie I think next time I will use more pumpkin pie spice to give it some more flavor.

Used 1.5 cups of milk and whipped pudding and milk first, then added pumpkin and spices. Then folded in cool whip. Made enough for one deep dish pie and one graham wafer pie but would have been better with two smaller crusts rather than the deep dish one.

Nice creamy pie but needs more spice for my taste and graham cracker crust sets it off. In my opinion triple the spice, go with 1.5 cups milk (as others have said), and go with graham crust and you have 5 star pie.

we loved this. we tend to use more whole food ingredients, so we made whipped cream from scratch and used it in the place of cool whip. delicious! the 4 stars, instead of 5, is just for all the premade ingredients. otherwise, it was great.

Super easy and super yummy! This is my kind of dessert! Family devoured it!

Great change from the usual pumpkin pie. Yummy!!

This recipe went over pretty well at our early Thanksgiving dinner today! I think, though, people were a little unfamiliar with this but those who did try it said they thought it was great. I decided to only use 1-1/2 cups of milk as others suggested in their reviews. I don’t think it was runny at all, but it could be a pain to serve. You almost needed a serving spoon or something to scoop it all up.

Try using 1 can evaporated milk + 1/2 C milk and 1 can pumpkin. Pie comes out light and fluffy and holds it shape. Delicious!

I read several reviews and reduced the milk to 1 1/2c and mine was still to runny. Think I’ll stick to the Kraft recipe version of this.

So yummy and easy! This is so much more of a lighter pumpkin taste, and since it’s served cold it’s very refreshing after a big, heavy meal. I made this for Thanksgiving, and everyone loved it… even the non-pumpkin lovers 🙂

I’m not a big pumpkin pie fan, but I made this for Thanksgiving (tomorrow). I used 12 mini graham cracker crusts to make individual pies. I mixed up all the ingredients with the Kitchen Aid stand mixer, and it started to thicken up right away (not soupy, even with the 2c milk). I only licked the spatula, but based on that I’ll gladly give this recipe 5 stars. UPDATE – everyone else loved the pies, too! And the mini size meant they could be taken home easily!

So easy to make! a lighter, cooler, more delicious version of the classic. I like to use graham cracker crusts with it

As with most recipes, your appreciation for Pumpkin Cream Pie will hinge on whether or not you *like* instant pudding mixes. If you don’t like instant pudding, then you probably won’t like this. If you adore instant pudding, then you’ll probably love this and make it often! Also, my instant pudding lovin’ husband didn’t like it because it had pumpkin in it (go figure) so perhaps it’s best to say if you don’t like one of the ingredients you probably won’t like the dish. That’s me- overstating the obvious. 😉 I thought it was greatly improved by adding toasted chopped pecans.

I made a version of this tonight. I love to experiment so I doubled the filling part (8 egg yolks, 4cups whole milk, 1tsp vanilla, 1/2 cup corn starch, 1 cup sugar, 1 tsp p.p. spice,2 tbsp butter, 2 1/2 cup pumpkin. I placed this cooked and thickened into a gingersnap crust in a 9″springform pan and letting it set overnight. Next I will top with whip cream and sprinkled nutmeg.

Made this on Thanksgiving instead of the “traditional” pumpkin pie (don’t like that kind). Was VERY GOOD!!!

Made this on Thanksgiving instead of the “traditional” pumpkin pie (don’t like that kind). Was VERY GOOD!!!

I have made this 3 times. I used only 1 cup milk! This time I used caramel sauce & chopped pecans on the whip cream topping around the pie edges. I also sprinkled a few pecans on my crust along with a 1 Tbsp. of caramel sauce drizzled over the pecans before pouring in the filling.. It was wonderful & decadent!