Easy Pumpkin Cream Pie

Make this Easy Pumpkin Cream Pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation.

Easy Pumpkin Cream Pie
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COMBINE pumpkin, pudding mix, evaporated 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 for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.

Nutritional Information

% Daily Value *

  • Total Fat 10g 16%
  • Saturated Fat 5g 25%
  • Cholesterol 10mg 3%
  • Sodium 340mg 14%
  • Carbohydrates 37g 12%
  • Dietary Fiber 1g 5%
  • Vitamin A 100%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 4%
  • Sugars 26g
  • Protein 1g

* Percentage Daily Values are based on a 2000 calorie diet.

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