Was there a possible misprint in the recipe? The pumpkin part was very dry and was chewy, so wondered if the correct size of instant pudding should be 2 packages of the four-serving size or 2 of the six-serving size? The weight is also different in sugar free packages, which we used, than in the regular type pudding. Would like to try it again if the ingredient proportions were incorrect. Thank you.
This is a very tasty dessert, but it didn’t come out looking like the picture in the magazine. A friend of mine and I made it as the dessert for the meeting of a women’s group at our church earlier this week. The consistency didn’t seem right; it didn’t set up nice and firm as pictured. Is there too much milk in the recipe? If you made it using these measurements for each ingredient how did you make it stand up nice and tall? The pumpkin seemed to sink down into the Cool Whip/cream cheese mixture and push that almost over the edge of the pie crust. What would happen if you didn’t put as much milk in — maybe cut that to half the amount? Everyone raved about how great it tastes. We just didn’t like the way it looked when cut and served.
I didn’t have any problems following the recipe. I tried to fix both halves in my blender – NOT the best idea. This is how I make my normal pumpkin pie. I would not recommend doing that for this pie – yet, even with this blunder, it still turned out GREAT!!!
When I shared with family & co-workers, I got RAVE reviews. My husband requested it for Thanksgiving!! This will definetly be a favorite for our family for years to come.
AWESOME!! Shared with family & co-workers and got rave reviews. This is a new favorite for my family! I found the recipe easy to make and it turned out beautiful. I tried to make it like I make traditional pumpkin pie, all in the blender but it mixes better by hand. Even with that small blunder, it turned out GREAT!!! Both pies were full and set perfectly!! I would recommend this to anyone.
We had three people test this recipe in three different kitchens, and it turned out well each time. But we have heard from some readers who have had difficulty with this recipe.
Based on what we’ve learned from these readers, we do have a few works of advice: Do not overmix the bottom layer of the pie. Mix just enough to blend. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.
I made this last night, and did cut back on the milk, but again, the pumpkin topping was very heavy as one reader stated and there was not enough to cover the two pies. (Thank God, I thought I was crazy.)
In the future, I would recommend doing the cream cheese and whipped topping, placing it in the crust and then freezing it before applying the pumpkin topping. This way, you won’t have the spillover effect that happens, it’s also very hard to spread the pumpkin mixture when the cream cheese mix is soft. I wish they had told us that in the recipe.
Made these pies for Thanksgiving and cannot say enough about them. Really delicious, light and refreshing, yet with a nice fresh punpkin flavor. The trick is to make them in 5 minutes, don’t overmix anything, just stir up each mixture and spread gently into your pie shells. I froze one for a week and it was just as good as the first one!
My husband absolutely loved this dessert. I made it for Thanksgiving and Christmas last year and it was a huge hit. I am planning to make it again this year. I didn’t experience any difficulty in making it and am happy to have found this recipe!!!
Hubby makes it! He found it in the magazine, and tried it last year. We are making it again this Thanksgiving. A great change from the heavy pumpkin pies of old!
I have found that the recipe works better (and the result looks better!) if I reverse the layers and put the pumpkin mixture on the bottom and the crean cheese mixture on the top. Great recipe!
Ifound that there was not enough pumpkin topping to cover the two pies. I carefully followed the ingredients list and directions.
Was there a possible misprint in the recipe? The pumpkin part was very dry and was chewy, so wondered if the correct size of instant pudding should be 2 packages of the four-serving size or 2 of the six-serving size? The weight is also different in sugar free packages, which we used, than in the regular type pudding. Would like to try it again if the ingredient proportions were incorrect. Thank you.
This is a very tasty dessert, but it didn’t come out looking like the picture in the magazine. A friend of mine and I made it as the dessert for the meeting of a women’s group at our church earlier this week. The consistency didn’t seem right; it didn’t set up nice and firm as pictured. Is there too much milk in the recipe? If you made it using these measurements for each ingredient how did you make it stand up nice and tall? The pumpkin seemed to sink down into the Cool Whip/cream cheese mixture and push that almost over the edge of the pie crust. What would happen if you didn’t put as much milk in — maybe cut that to half the amount? Everyone raved about how great it tastes. We just didn’t like the way it looked when cut and served.
This is excellent!!!
I didn’t have any problems following the recipe. I tried to fix both halves in my blender – NOT the best idea. This is how I make my normal pumpkin pie. I would not recommend doing that for this pie – yet, even with this blunder, it still turned out GREAT!!!
When I shared with family & co-workers, I got RAVE reviews. My husband requested it for Thanksgiving!! This will definetly be a favorite for our family for years to come.
AWESOME!! Shared with family & co-workers and got rave reviews. This is a new favorite for my family! I found the recipe easy to make and it turned out beautiful. I tried to make it like I make traditional pumpkin pie, all in the blender but it mixes better by hand. Even with that small blunder, it turned out GREAT!!! Both pies were full and set perfectly!! I would recommend this to anyone.
Hello from the Yankee Test Kitchen-
We had three people test this recipe in three different kitchens, and it turned out well each time. But we have heard from some readers who have had difficulty with this recipe.
Based on what we’ve learned from these readers, we do have a few works of advice: Do not overmix the bottom layer of the pie. Mix just enough to blend. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.
I made this last night, and did cut back on the milk, but again, the pumpkin topping was very heavy as one reader stated and there was not enough to cover the two pies. (Thank God, I thought I was crazy.)
In the future, I would recommend doing the cream cheese and whipped topping, placing it in the crust and then freezing it before applying the pumpkin topping. This way, you won’t have the spillover effect that happens, it’s also very hard to spread the pumpkin mixture when the cream cheese mix is soft. I wish they had told us that in the recipe.
Made these pies for Thanksgiving and cannot say enough about them. Really delicious, light and refreshing, yet with a nice fresh punpkin flavor. The trick is to make them in 5 minutes, don’t overmix anything, just stir up each mixture and spread gently into your pie shells. I froze one for a week and it was just as good as the first one!
My husband absolutely loved this dessert. I made it for Thanksgiving and Christmas last year and it was a huge hit. I am planning to make it again this year. I didn’t experience any difficulty in making it and am happy to have found this recipe!!!
Was a hit over the hoidays…they all want it again next year!
I thought it was great. I make it every Thanksgiving and sometimes Christmas.
Very good pie. Freezes well, easy to make.
Hubby makes it! He found it in the magazine, and tried it last year. We are making it again this Thanksgiving. A great change from the heavy pumpkin pies of old!
I have found that the recipe works better (and the result looks better!) if I reverse the layers and put the pumpkin mixture on the bottom and the crean cheese mixture on the top. Great recipe!
Substitute Splenda for the sugar, use sugar-free pudding and sugar-free crackers to make the crust and this is GREAT for us who are diabetic!
I’ve made this one every holiday for years! It’s become the only pumpkin pie my family has for the holidays.
It’s a wonderful recipe, fast and easy to make!
Excellent!!! I have made this recipe at least 50 times, and it has always turned out great. The only problem I have is it doesn’t last long:)