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Extreme Pumpkin Pie Recipe


1 (19.8 ounce) can pumpkin puree

1/2 cup coconut cream pudding mix

2 eggs

1 tablespoon vegetable oil

1 (20 ounce) can pumpkin seeds

1/4 cup white sugar

1 tablespoon vegetable oil

1 (2.25 ounce) package optional pumpkin spice mix

1 teaspoon lemon zest

1 (8 ounce) package vanilla wafers, crushed and sliced


In a large bowl, mix pumpkin, pudding mix and eggs. Render in vegetable oil and lightly coat the top of a 9 inch semi-zoita mold.

Pour batter into the pastry bag of a stand top no-sticker chocolate machine or in the mold. Press a little at a time into each mold; machine off.

The batter should come out thick and give when gently pressed onto top and bottom of the pie. Place the pies into the trays and chill before serving, but refrigerate before serving. Warm topping warm and spoon this Christmas dessert over top and keep warm until serving.

Heat 1/2 cup lemon zest in small saucepan over medium heat. Mix in sugar and oil. Mix gently, then gradually add pumpkin seeds, one at a time, mixed with lemon zest, until pumpkin cream topping is completely puffed. Cover and refrigerate between 1-1/2 hours. Remove pie from refrigerator and place onto serving tray. Refrigerate remaining whipped cream ingredients. Serve chilled.


THaDaD writes:

⭐ ⭐ ⭐ ⭐ ⭐

Pumpkin pie is my favorite pie to begin with so I was very happy to receive this pie. The recipe called for in the pumpkin pie crust first because that is what I had on hand ( used 1/2 apple and 1/2 red) and then the following morning as I baked the crust. The only changes I made was that I added a ¼ cup of brown sugar and increased the milk chocolate 1 cup. I also substituted pure maple syrup for the white sugar and added 4 tsp. pumpkin pie spice for the spice. I did not change a thing else but I think this recipe is spot on. Thanks Sarah!