Yumpkin Pie

Published on November 03, 2014
Written by Becky Rogers

If you would like to try a lighter verision of traditional pumpkin pie, this is pie is for you! Yumpkin Pie gives you all the pumpkin flavor only with a fluffier texture. Perfect when you are already full from Thanksgiving dinner but can not do without dessert.

You have options with the crust. Traditional flour crust is always good but it seems that the pecan crust option really makes the pumpkin flavor pop. Continue reading for the ingredients and directions for making Yumpkin Pie.

Pan: You will need two 8 inch pie plates or one 9 inch pie plate.


Layer 1: Crust
2 store bought pie crusts at room temperature

Make your own "pecan" pie crust!:
1 cup self rising flour
1/3 cup butter                 
1/2 cup chopped pecans (Save a few for the top of the pie!)

Layer 2: The Pumpkin Layer
3 cups whipped topping (Cool Whip you buy in the freezer section), divided
2 1/2 cups milk
3 small packages of french vanilla instant pudding
1 15 oz pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves

Layer 3: Whipped Topping
8 oz. cream cheese; softened
1 cup powdered sugar

Lets make it happen!


Step 1: Mix flour, butter, & 1/2 cup pecan. Press into a sprayed pie pan. Bake at 350 for 15 minutes. Then let cool. Or, just get the bought pie crusts out of the fridge... (Either way, it will be good!)

Step 2: Blend cream cheese and powdered sugar. Once crust is cooled, spread a thin layer of the whipped topping over the pie crust.

Step 3: Mix milk, pudding mix, pumpkin, and 1 cup whipped topping for 2 minutes. Spread this pumpkin mix over the crust & whipped topping.

Step 4: Spread the rest of whipped topping on the pie. Sprinkle pecans on top. Let chill for several hours until set.