Pumpkin Cream Pie

You know that if this pie showed up at the next potluck dinner, you would want to serve you up a piece before anything else just to make sure you got one. As you can see, it was devoured at our house almost before I was able to capture a picture of the final piece!

It is a creamy taste of Fall and would be a delicious new way to serve up pumpkin pie on Thanksgiving. The filling makes a large batch and would fill a 9-inch pie plate almost to overflowing. Because of the number of people I was serving this night, I doubled the filling and spread it between three pies so they aren't quite as tall, but still oh, so delicious.

Pumpkin Cream Pie

Filling:

1 (15 oz) can pumpkin or a scant 2 cups

1 (8 oz) package cream cheese, softened

1 (3.4 oz) package instant vanilla pudding mix

½ cup brown sugar

1 tsp pumpkin pie spice

1 cup milk (can use reconstituted powdered milk)

4 oz frozen whipped topping, thawed

Mix all ingredients except the frozen whipped topping. I like to use my kitchen aid with the wire whisk attachment. Fold in the whipped topping. Place filling in prepared pie crust. You can use a graham cracker crust or a traditional pie crust. Top with 8 oz additional frozen whipped topping, thawed. Chill until serving time.

Gluten free version: Just serve it as a custard without a crust. We have one family member who needed it to be gluten free so we served her up some filling in a separate dish and then filled up our pie crusts.