Pumpkin Pudding Pie


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.

Prep Time:
20 mins
Cook Time:
7 mins
Additional Time:
1 hrs
Total Time:
1 hrs 27 mins
1 9-inch pie



  • 1 ½ cups graham cracker crumbs

  • 6 tablespoons butter, melted

  • 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


  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.

Nutrition Facts (per serving)

323 Calories
14g Fat
46g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 323
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 37mg 12%
Sodium 592mg 26%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 7%
Total Sugars 33g
Protein 5g
Vitamin C 3mg 17%
Calcium 147mg 11%
Iron 2mg 8%
Potassium 280mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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