Pumpkin Cream Pie

Need a quick dessert that everyone will love? This pumpkin cream pie is shockingly easy, but incredibly decadent.

Pumpkin Cream Pie Ingredients

This pumpkin cream pie comes together quickly with few ingredients. Here's what you'll need:

· Milk: Make sure the milk is very cold before you incorporate it into the pie filling.
· Pumpkin: You can use canned or homemade pumpkin puree.
· Whipped topping: Frozen whipped topping, such as Cool Whip, makes this pumpkin cream pie light and fluffy.
· Pudding mix: Two packages of instant vanilla pudding mix add flavor and help hold the filling together.
· Pumpkin pie spice: A teaspoon of pumpkin pie spice lends cozy flavor. You can use a store-bought mix or make your own at home.
· Pie crust: Use a store-bought crust or try our top-rated Butter Flaky Pie Crust recipe. You could also try a graham cracker crust. Make sure the crust is fully baked before you add the filling.

How to Make Pumpkin Cream Pie

You'll find a full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this pumpkin cream pie:

Combine all of the ingredients in a mixing bowl, then beat with an electric mixer until it's well-blended. Pour it into the baked pie crust. Cover and refrigerate until it's set.

How to Serve Pumpkin Cream Pie

You don't necessarily need to add anything to this pumpkin cream pie, as it's delicious on its own. For extra decadence, try topping it with pecans, a drizzle of caramel syrup, or a dollop of homemade whipped cream.

How to Store Pumpkin Cream Pie

Cover this pumpkin cream pie with storage wrap and refrigerate for up to two days. Serve cold.

Can You Freeze Pumpkin Cream Pie?

Yes, you can freeze pumpkin cream pie for up to one month. Cover it tightly with a layer of storage wrap, then a layer of foil. Freeze for up to one month. Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

"Wonderful spin on a tradition," says Christine Miller. "This was a huge hit for my family. You definitely need to let this one set for a long time to get it to firm up, but it's well worth the wait."

"The secret to this awesome pie is to combine the pudding and cold milk first," according to lindalee. "The pudding will be thick. Then add the pumpkin and spices. If you serve the topping on the side, this looks like (and cuts like) a normal pumpkin pie and tastes like one too!

"If I could give this a million stars I would," raves TeamUmar. "I cannot tell you how much I loved this pie. I made it exactly as written but used a graham cracker crust."

Editorial contributions by Corey Williams