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Dessert Recipes

Butterscotch-Pumpkin Cream Meringue Pie

No one will ever guess this sky-high meringue pie is such a cinch to make, thanks to creamy pudding mix. 

Serving Size:


Active Time:

20 min.

Total Time:

50 min.


  • 1 (3 oz.) pkg. instant butterscotch pudding mix
  • ¾ cup pumpkin puree
  • ½ tsp. pumpkin pie spice
  • 4 oz. white chocolate, chopped
  • ¼ cup heavy cream
  • 1 (8 oz.) pkg. cream cheese
  • 1 9” prebaked piecrust
  • 3 large egg whites
  • ½ tsp. vanilla extract
  • ⅔ cup sugar


  1. Prepare pudding mix as package directs, using 1½ cups milk. Stir in pumpkin puree and spice. In glass bowl, microwave white chocolate and cream 30 sec. or until softened. Whisk well. Using electric mixer, beat cream cheese and chocolate mixture 2 min. or until fluffy. Spread over crust. Top with pudding mixture. 
  2. Using clean beaters on medium speed, beat egg whites and vanilla to soft peaks. Increase speed to high; gradually spoon in sugar. Beat to stiff peaks. Heat oven to 450°F. Spread meringue mixture over pie. Bake 3 to 4 min. or until lightly browned. 

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