Pumpkin Cream Cheese Pie Recipe

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Pumpkin Cream Cheese Pie
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  1. In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
  2. Gently fold in half of the Cool Whip.
  3. Spread onto the bottom of the graham cracker crust.
  4. Pour remaining milk into another large bowl.
  5. Add pumpkin, pudding mixes, and spices.
  6. Beat with a wire whisk for 1 minute or until well blended.
  7. Spread over cream cheese layer.
  8. Refrigerate 4 hours or until set.
  9. Garnish with extra Cool Whip if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 216.93 Kcal (908 kJ)
Calories from fat 105.41 Kcal
% Daily Value*
Total Fat 11.71g 18%
Cholesterol 20.18mg 7%
Sodium 270.35mg 11%
Potassium 114.45mg 2%
Total Carbs 25.07g 8%
Sugars 13.86g 55%
Dietary Fiber 0.67g 3%
Protein 3.09g 6%
Vitamin C 0.4mg 1%
Iron 0.7mg 4%
Calcium 67.6mg 7%
Amount Per 100 g
Calories 254.56 Kcal (1066 kJ)
Calories from fat 123.7 Kcal
% Daily Value*
Total Fat 13.74g 18%
Cholesterol 23.68mg 7%
Sodium 317.25mg 11%
Potassium 134.31mg 2%
Total Carbs 29.41g 8%
Sugars 16.26g 55%
Dietary Fiber 0.78g 3%
Protein 3.63g 6%
Vitamin C 0.4mg 1%
Iron 0.9mg 4%
Calcium 79.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
  • 6

Good Points

  • saturated fat free

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