Pumpkin Pudding Cream Pie is a delicious no bake recipe! Ingredients include instant Pudding, Cool Whip and pumpkin puree. It’s the perfect Fall pumpkin recipe!
“It’s too early for pumpkin” is one statement you’ll never hear me say. Never ever.
It’s always time for pumpkin Always.
Because I have so much pumpkin love we grow pumpkins twice a year, so we have a few to harvest in the Summer and a few to pick in the Fall. Fall’s pumpkins are already planted and have started to produce a few flowers. We were planned to have 2 pumpkin plants but somehow we have 10. I say “somehow” because the truth is this is my doing. I always want more pumpkins so I saved all the seedlings and secretly planted them. Surprise, a rooftop pumpkin patch! A dream come true (I hope!)….
This weekend I took these 2 beautiful pumpkins we grew and gave them a good roasting to make homemade pumpkin puree. This is my walkthrough on how to make your own pumpkin puree, it really is the best.
I’m always amazed by how much fresh puree can come out of pumpkins. Puree can then be frozen to enjoy baked pumpkin treats for the next few months. Think pumpkin bars, pancakes, waffles, pies, pudding and more! Here’s 4 cups worth just singing my name to come bake with it….
And with today being the first day of September (!) I think we all have pumpkin on our minds. Soon the word will be popping up in our RSS feeds and magazines. Pumpkins and red leaves will soon be spotted on sidewalks and store shelves. Let’s get in the Fall mood with some Pumpkin Cream Pie. Is there anything that says hello Fall more than this?
- 1 1/2 cup milk
- 2 3.4 ounces packages of Jell-O Vanilla Instant Pudding Mix
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup Cool Whip
- 1 9 inch graham cracker crust
- Combine milk and pudding mix in deep bowl. Mix with hand mixer for a few seconds to combine them.
- Add pumpkin puree, pumpkin pie spice and Cool Whip to bowl and mix on low speed until all is combined.
- Pour filling into graham cracker crust.
- Put in refrigerator for at least 5 hours, preferably over night, to set.
- Serve and enjoy.
Are you excited for Pumpkin season? Tell me in the comments!
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