Pie Recipes
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.
Prep: 5 min | Yield: 9 servings
Ingredients
- 1 (9 inch) prepared Graham cracker crust
- 1 (15 ounce) can Libby's® 100% Pure Pumpkin
- 1 (5.1 ounce) box vanilla instant pudding and pie filling mix
- 1 cup Nestlé® Carnation® Evaporated Milk
- 1 teaspoon pumpkin pie spice
- 2 cups frozen whipped topping, thawed, divided
- 1 cup fresh raspberries (optional)
Instructions
- 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.
Nutrition
Per serving: Calories 260 Calories from fat 90 Total Fat 10g 16% Saturated Fat 5g 25% Cholesterol 10mg 3% Sodium 340mg 14% Carbohydrates 37g 12% Dietary Fiber 1g 5%
% Daily Value * Vitamin A 100% Vitamin C 2% Calcium 8% Iron 4% Sugars 26g Protein 1g
Percentage Daily Values are based on a 2000 calorie diet.
Attribution
Recipe and photo credit: Nestlé® and meals.com