Pumpkin Pudding Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
⅓ cup white sugar
¼ teaspoon pumpkin pie spice
1 (5.1 ounce) package instant vanilla pudding mix
1 (12 fluid ounce) can 2% evaporated milk
1 (15 ounce) can pumpkin puree
¾ teaspoon pumpkin pie spice

Nutrition Info

323.1 calories
carbohydrate: 46.2 g
cholesterol: 36.6 mg
fat: 14.1 g
fiber: 2 g
protein: 5 g
saturatedFat: 8 g
servingSize: -
sodium: 592.4 mg
sugar: 33.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  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.

  3. Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.

  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.

Recipe Yield

1 9-inch pie

Recipe Note

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.

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