Pumpkin Pudding Pie Recipe

Pumpkin Pudding Pie Recipe

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/3 cup white sugar
  • 1/4 teaspoon pumpkin pie spice
  • Filling:
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 1 (12 fluid ounce) can 2% evaporated milk
  • 1 (15 ounce) can pumpkin puree
  • 3/4 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.
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