Pumpkin Pudding Pie

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By A.S.G.

Gallery

Recipe Summary

prep:
20 mins
cook:
7 mins
additional:
1 hr
total:
1 hr 27 mins
Servings:
8
Yield:
1 9-inch pie
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

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

    Advertisement

  • 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.

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

  • 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.

Nutrition Facts

Per Serving:
323 calories; protein 5g 10% DV; carbohydrates 46.2g 15% DV; fat 14.1g 22% DV; cholesterol 36.6mg 12% DV; sodium 592.4mg 24% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Maura Brennan
Rating: 4 stars
09/28/2015
Very good. I substituted Lorna Doones for the graham crackers and omitted the sugar. Also I only had one 5 oz can of evaporated milk so I used regular milk for the rest. The pie is mild and definitely comfort food. My kids all loved it. I would make it again. Quick and easy. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Maura Brennan
Rating: 4 stars
09/28/2015
Very good. I substituted Lorna Doones for the graham crackers and omitted the sugar. Also I only had one 5 oz can of evaporated milk so I used regular milk for the rest. The pie is mild and definitely comfort food. My kids all loved it. I would make it again. Quick and easy. Read More
Helpful
(1)
Megan Sorley
Rating: 5 stars
03/14/2016
Just made this tonight and it was a hit! I had a store bought pie crust so I used that instead of the graham cracker and it was great. Was quick to put together and we all enjoyed it! Read More
Angie Hibbard Wright
Rating: 5 stars
12/01/2016
This was delish!!! It was quick easy and a lighter version of regular pumpkin pie. I loved it!! I used a store bought granola crust and also a regular pie crust that I baked first. They were both good. Thank you for the recipe. Read More
Advertisement
Mallory
Rating: 5 stars
10/02/2020
This was really, really good and very easy to make! I topped mine with a nice thick layer of whipped cream and sprinkled some graham cracker crumbs on top. We loved it! Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/28/2020