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Pumpkin Pudding Pie

4

0 min

Pumpkin Pudding Pie

Pumpkin Pudding Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

8 persons

Calories

323

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.

Ingredients

  • ½ cups graham cracker crumbs: 1 piece
  • butter: 6 Tbsp (melted)
  • white sugar: 0.33333 cup
  • pumpkin pie spice: 0.25 tsp
  • instant vanilla pudding mix: 1 pack (5.1 ounce pack)
  • 2% evaporated milk: 1 can (12 fluid ounce can)
  • pumpkin puree: 1 can (15 ounce can)
  • pumpkin pie spice: 0.75 tsp

Metric Conversion

Stages of cooking

Pumpkin Pudding Pie Photo 21
Pumpkin Pudding Pie Photo 32
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  1. Preheat oven to 375 degrees F (190 degrees C).
    Pumpkin Pudding Pie Photo 2
  2. Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
    Pumpkin Pudding Pie Photo 3
  3. Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
    Pumpkin Pudding Pie Photo 4
  4. Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
    Pumpkin Pudding Pie Photo 5

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