Creamy Pumpkin Supreme Pie

Products Used
Creamy Pumpkin Supreme Pie


  • 1 3/4 cups cinnamon graham cracker crumbs
  • 1/2 cup (1 stick) melted butter or margarine
  • 3/4 cup Dixie Crystals 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.
      Rate & Review
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      Nov 25, 2017

      I give it a five star. I made this twice and everyone loved it. When I added the cool whip to the pumpkin it said one cup so I googled it and the eight ounce container is three cups. I was not sure what to add so I added about one cup and a half. Delicious!!!!

      Nov 08, 2015

      Absolutely perfect for a different dessert instead of the usual, dreary plain pumpkin pie! It is sweet, creamy and a perfectly beautiful finish to complete the meal!

      Oops.. there is no Spanish translation to this recipe