Fluffy Pumpkin Cream Pie – Two Ways Recipe

Name: Fluffy Pumpkin Cream Pie – Two Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Pumpkin Puree (29 Oz Size); 2 packages Instant Vanilla Pudding Mix (3.3 Oz Size); 1 cup Cold Milk; 2 teaspoons Cinnamon; 1/4 cups Brown Sugar; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Ground Cloves; 1 pinch Salt; 1 cup Coarsely Chopped Chocolate; 1 cup Chopped Pecan Pieces; 3-1/2 cups Heavy Cream; 1 teaspoon Vanilla Extract; 1/2 cups Powdered Sugar; 1 dash Ground Cinnamon; 1 dash Ground Cloves; 1/2 cups Cream; 1 Tablespoon Butter; 1 Tablespoon Powdered Sugar; 1 cup Chopped Chocolate; 1 cup Caramel Ice Cream Topping Plus 2 Tablespoons For Topping; 2 whole 9 Inch Store Bought Graham Cracker Pie Crusts; 2 Tablespoons Chopped Pecans

Servings: persons

1 can Pumpkin Puree (29 Oz Size)
2 packages Instant Vanilla Pudding Mix (3.3 Oz Size)
1 cup Cold Milk
2 teaspoons Cinnamon
1/4 cups Brown Sugar
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Ginger
1/2 teaspoons Ground Cloves
1 pinch Salt
1 cup Coarsely Chopped Chocolate
1 cup Chopped Pecan Pieces
3-1/2 cups Heavy Cream
1 teaspoon Vanilla Extract
1/2 cups Powdered Sugar
1 dash Ground Cinnamon
1 dash Ground Cloves
1/2 cups Cream
1 Tablespoon Butter
1 Tablespoon Powdered Sugar
1 cup Chopped Chocolate
1 cup Caramel Ice Cream Topping Plus 2 Tablespoons For Topping
2 whole 9 Inch Store Bought Graham Cracker Pie Crusts
2 Tablespoons Chopped Pecans

1
Mix the first 9 ingredients (pumpkin through salt on the above list) together until well blended, divide the mixture in half and place each half into 2 separate bowls. Into one half stir in the chopped chocolate, into the other half stir in the pecan pieces. Chill both bowls.
2
Whip the heavy cream, vanilla, sugar, cinnamon, and cloves together until stiff peaks form, divide this mixture into thirds. Fold 1/3 of this whipped cream into each half of the pumpkin mixture, reserve the other 1/3 for topping.
3
In a double boiler over medium-low heat stir the cream, butter, and sugar together until boiling, remove from heat and add chopped chocolate. Stir until the chocolate is melted and the mixture is smooth. Spoon this ganache into the bottom of one pie crust so that it covers it entirely, saving some of the ganache for the topping.
4
Into the other pie crust pour in enough caramel topping to coat the bottom, saving some for the topping.
5
Fill the ganache bottomed pie crust with the chocolate pumpkin mix. Fill the caramel bottomed pie crust with the pecan pumpkin mix. Freeze or refrigerate the pies for at least 2 hours before serving.
6
Top both with the remaining whipped cream. Drizzle more ganache over the top of the chocolate one and drizzle more caramel over the top of the pecan one. Then sprinkle the tops with pecans and serve.

2317

kcal

Calories

155

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 can Pumpkin Puree (29 Oz Size), 2 packages Instant Vanilla Pudding Mix (3.3 Oz Size), 1 cup Cold Milk, 2 teaspoons Cinnamon, and more.

Yes, Fluffy Pumpkin Cream Pie – Two Ways falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fluffy Pumpkin Cream Pie – Two Ways

How did you like this recipe?

Frequently Asked Questions