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Creamy Pumpkin Supreme Pie
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Creamy Pumpkin Supreme Pie
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Cinnamon graham cracker crust, a layer of cream cheese filling, and a pumpkin vanilla pudding mixture topped with toasted pecans.

Prep time
Bake/Cook time
Plan for

Chill 8 hours to overnight

12 - 15 servings
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Creamy Pumpkin Supreme Pie
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Chill 8 hours to overnight

Yield :
12 - 15 servings


  • 1 3/4 cups cinnamon graham cracker crumbs
  • 1/2 cup (1 stick) melted butter or margarine
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs beaten
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup milk
  • 2 packages (3.75 ounces) instant vanilla pudding
  • 2 cups (1 can) pumpkin; NOT pumpkin pie filling
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 container (16 ounces) whipped topping, divided


  1. Finely crush enough cinnamon graham crackers to make 1 3/4 cups crumbs.
  2. Combine crumbs and butter and press into a 9 x 13-inch baking dish and set aside.
  3. Combine eggs, cream cheese, and sugar; beat until light and fluffy.
  4. Pour over crust and bake at 350°F for 20 minutes; cool well.
  5. Beat together pudding mixes and milk. Add pumpkin and spices and mix well. Fold in 1 cup whipped topping. Spread over cooled cream cheese layer.
  6. Chill at least 8 hours. Top with remaining whipped topping and sprinkle with chopped toasted pecans if desired. Keep refrigerated.
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