Pumpkin Cream Pie
This Pumpkin Cream Pie is a delicious twist on a classic chocolate cream pie recipe. This pie is lighter and creamier than a classic pumpkin pie but packed with all the traditional pumpkin flavor!
But what about a classic, good old fashioned Pumpkin Pie?
Today’s pumpkin pie is for all those people who think they don’t like pumpkin pie. Maybe you like Pumpkin Muffins, Pumpkin Bread, and Pumpkin Cupcakes. But you don’t like pumpkin pie. Maybe it’s the texture, maybe it’s just too much pumpkin taste…
Whatever the reason, you’re in the right place! This Pumpkin Cream Pie is the answer to all of your pumpkin-loving pie-hating woes 🙂
Whenever I make a chocolate cream pie, people go nuts over it. Sometimes I make it from scratch, and sometimes I cheat and use pudding mix. Either way, it’s always a crowd pleaser (and one of my personal favorites).
I’ve had pumpkin flavored instant pudding mix sitting in my stash since it went on clearance last year, and I thought– why not try my favorite cream pie made pumpkin style??
It’s lighter, fluffier, and creamier than pumpkin pie. And (best of all) you can make it in a fraction of the time since you don’t have to bake the filling and then wait for it to chill. It’s a really great last minute recipe! It also freezes really well, so could also make it ahead of time if you wanted.
My husband and I agreed hands down that this will be taking the place of our normal pumpkin pie at Thanksgiving this year. SO GOOD.
We added chopped walnuts to the top of ours, but you could use pecans or even chocolate shavings instead.
Let me know if you decide to go the Pumpkin Cream Pie route this year!
- 1 pre-baked pie crust
- 3.4 ounce pumpkin flavored instant pudding mix
- 1 cup skim milk
- 8 ounces Cool Whip (lite is okay)
- chopped walnuts, pecans, or chocolate for topping
Whisk together the pudding mix and milk. Allow to thicken (takes about 5 minutes).
Fold in half of the Cool Whip and mix until fully incorporated. Spoon into the pre-baked pie shell.
Spread remaining Cool Whip on top of the pie filling. Top with chopped nuts or chocolate.
The longer the pie chills the better it will cut (I would give it at least an hour in the fridge or half an hour in the freezer if possible), but you can really serve it immediately if you wanted to.