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Easy Pumpkin Cream Pie

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.



  1. Combine pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.
  2. Fold in 1 1/2 cups whipped topping.
  3. Spoon into crust.
  4. Freeze for at least 4 hours or until firm.
  5. Let stand in refrigerator for 1 hour before serving.
  6. Garnish with remaining whipped topping and raspberries, if desired.
  7. Serve immediately.

Prep Time 5 minutes
Total Time 5 minutes
Yield: 9 servings

Nutritional Information Serving Size 9 Calories Per Serving 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.

Recipe and photo credit: Nestlé and


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