For an extra layer of flavor, consider adding a thin layer of melted chocolate to the cooled crust before adding the filling. Garnish with a dollop of fresh whipped cream and a sprinkle of pumpkin pie spice before serving for an elegant presentation. Ensure you're using pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels. If you don't have evaporated milk, whole milk can be used as a substitute, but the filling may be slightly less rich.
Pumpkin Pudding Pie
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PREP TIME20 mins
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COOK TIME7 mins
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TOTAL TIME1 hrs 27 mins
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SERVING8 People
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VIEWS21
Embrace the essence of autumn with this effortless Pumpkin Pudding Pie. A delightful twist on the classic, it offers a symphony of warm spices and creamy pumpkin, all nestled in a buttery graham cracker crust. A simple yet elegant dessert that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol37 mg
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Fiber2 g
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Protein5 g
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Saturated Fat8 g
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Sodium592 mg
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Sugar33 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375°F (190°C). (5 minutes)
02
Step
5 mins
Crust Preparation: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and 1/4 teaspoon pumpkin pie spice. Mix well until evenly moistened. (5 minutes)
03
Step
5 mins
Press into Pie Dish: Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. (5 minutes)
04
Step
9 mins
Bake the Crust: Bake in the preheated oven until the crust is lightly golden brown, approximately 7-9 minutes. (9 minutes)
05
Step
20 mins
Cool the Crust: Remove from oven and let the crust cool completely on a wire rack. (20 minutes)
06
Step
2 mins
Pudding Base: In a large bowl, whisk together the instant vanilla pudding mix and evaporated milk until smooth. (2 minutes)
07
Step
5 mins
Chill Pudding: Refrigerate the pudding mixture for 5 minutes to thicken slightly. (5 minutes)
08
Step
3 mins
Pumpkin Infusion: Gently stir in the pumpkin puree and the remaining 3/4 teaspoon pumpkin pie spice into the pudding mixture until well combined and smooth. (3 minutes)
09
Step
2 mins
Assemble the Pie: Pour the pumpkin pudding filling into the cooled graham cracker crust, spreading evenly. (2 minutes)
10
Step
30 mins
Chill the Pie: Refrigerate the pie for at least 30 minutes, or until the filling is set and chilled. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Amira Ankunding
May 28, 2025I added a pinch of ginger to the filling and it gave it a nice little kick!
Dallas Tromp
May 26, 2025Delicious and simple! The perfect dessert for a busy weeknight.
Ashley Ernser
May 14, 2025This pie was a huge hit at Thanksgiving! So easy to make and everyone loved the flavor.
Sven Swiftkshlerin
May 11, 2025My crust came out a little too dark. Next time, I'll check it after 5 minutes.
Alex Johnson
May 10, 2025I was skeptical about using instant pudding, but it worked perfectly! The texture was amazing.
Shanon Mitchell
Apr 29, 2025This is my new go-to pumpkin pie recipe. So much easier than the traditional version!