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Nutrition Facts
Serving Size 1 (224g) Recipe makes 6 servings
Calories 511
Calories from Fat 211		(41%)
Amount Per Serving		%DV
	Total Fat 23.5g	36%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 851mg		35%
Potassium 380mg		10%
Total Carbohydrate 72.3g		24%
	Dietary Fiber 1.2g	4%
	Sugars 54.7g
Protein 5.2g		10%
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Aunt Viola's Pumpkin Cream Pie

Recipe #145685 | 2¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: NikkiCollegeGirl
Nov 20, 2005

My Aunt Viola has made this pie and brought it to Thanksgiving get-togethers for years. Finally, one year I asked her for the recipe. It is the richest, most delicious pumpkin cream pie I've ever tasted! It turns out perfect EVERY time! This is a NO BAKE, REFRIGERATED PIE Mmmm...scrumptious!

SERVES 6 -8 , 1 pie (change servings and units)

Ingredients

3 ounces cream cheese (softened)
1 graham cracker pie crust
1 cup half-and-half cream (or whole milk)
1 tablespoon half-and-half cream
1 tablespoon sugar
1 1/2 cups whipped cream (already whipped, homemade is best, but Cool Whip works too)
2 (4 ounce) packages instant vanilla pudding (the small sized packages, I'm pretty sure they're 4 oz. size)
1 (15 ounce) can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves

Directions

1
Mix softened cream cheese, 1 Tablespoon half & half, and 1 Tablespoon sugar together.
2
Add whipped cream to mixture.
3
Spread mixture on bottom of graham cracker crust.
4
Mix 1 Cup half & half with both packages of pudding with a whisk and let it stand for 3 minutes.
5
Stir in pumpkin and spices.
6
Put mixture on top of pie and spread evenly.
7
Refrigerate 2-4 hours until set.
8
Enjoy! It's very rich, so take a small piece!