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Pumpkin Cream Pie
- 2 cups cold milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup frozen whipped topping, thawed
- 1 (9 inch) pie crust, baked
Directions:View on All Recipes
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 9g|
|Saturated Fat 4.6g|
|Total Carbohydrate 38.2g|
|Dietary Fiber 1.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|