This pie tastes fantastic and is quick and easy to make. A shortcrust pastry case is filled with a mixture of spiced pumpkin, Angel Delight and whipped cream. Enjoy as an indulgent dessert.
Tasty! I used 1 1/2 c milk, because of other reviewers saying it was runny. I also used one pkg french vanilla pudding and one pkg cheesecake pudding. Mmmmm. I think with less milk it helped. Mine wasn't runny or soupy. - 19 Nov 2008 (Review from Allrecipes US | Canada)
This was very tasty, but a little soft, even after 5 1/2 hours in the fridge. I made two, and froze one, which solidified it better. I recommend freezing them, then thawing them before serving, or make them one day in advance. My kids, husband, myself, and even two separate families that tasted this, loved the flavor..and it was so easy! - 06 Nov 2001 (Review from Allrecipes US | Canada)
I was looking for a variation on the standard holiday pumpkin pie recipe, which I've never really cared for, and this one was perfect! I tried freezing it like a previous review suggested, and it definitely did the trick. The pie was light and fluffy, and looked lovely with whipped cream swirled on top. This will definitely be a Thanksgiving regular from now on. - 10 Jan 2003 (Review from Allrecipes US | Canada)