Pumpkin Spice Cream Pie

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  • 1 – recipe Spice Cookie Crust
  • 1/2 cup butter, softened (1 stick)
  • 1 cup plus 2 Tablespoons Carb Solutions® vanilla shake mix
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon


  • 2 cups heavy whipping cream
  • 2 Tablespoons sugar-free Jell-O® instant Butterscotch pudding mix
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup Splenda® sugar substitute
  • 1 teaspoon liquid Sweet N’ Low® sweetener
  • 1/2 cup solid pack canned pumpkin (I use Libby’s brand)


Preheat oven to 350°. Spray a 9” pie pan and then set aside. In a medium bowl whisk together shake mix and spices. Add butter and mix together thoroughly until dough is soft. Add a tiny amount of shake mix if dough is too sticky. Press dough evenly on bottom and up sides of prepared pan. Use thumb side of hand to press, not fingers. Spray hand to prevent dough from sticking. Bake for 12 minutes. Cool in pan on a rack.

In a medium mixing bowl combine all filling ingredients except pumpkin. Whip with an electric mixer until stiff. Gently fold pumpkin into whipped mixture. Scrape into cooled crust and spread evenly. Refrigerate at least 2 hours. Cut into 8 equal pieces. Store covered in the refrigerator.

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