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Pumpkin Pudding Pie

A.S.G.

"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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Ingredients

1 h 27 m servings 323 cals
Original recipe yields 8 servings (1 9-inch pie)

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 323 calories; 14.1 g fat; 46.2 g carbohydrates; 5 g protein; 37 mg cholesterol; 592 mg sodium. Full nutrition

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Reviews

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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 def...

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 wer...

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!