Mom's Pumpkin Pudding Pie

Lisa Tucker

By
@elonia

We all have dishes that take us back to a host of happy holiday memories. For me, the ultimate time machine is this pumpkin pie. Mom was in charge of dessert at our family Thanksgiving table (we travelled to spend the day with relatives) and this pie was always in the mix. I don't ever remember her bringing home leftovers! I now fix this for my family and another generation is smitten with the cool, spiced pudding filling! Mom recently had to go gluten free and though I've called for a graham cracker crust here, it is just as delicious using gluten-free ginger snaps in the crust.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
15 Min

Ingredients

1
graham-cracker pie crust, 9"
3/4 c
packed brown sugar
3 Tbsp
cornstarch
1 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
ginger
1/4 tsp
ground cloves
1 c
pureed pumpkin, make it generous! i heap a few extra spoonfulls on top!
2 c
milk

Step-By-Step

1Mix brown sugar, cornstarch and spices in a medium saucepan.
2Over medium heat, stir in liquids slowly to mix, alternating milk and pumpkin.
3Cook, stirring constantly until mixture comes to a boil. Cook 2 minutes longer or until thickened.
4Cook slightly; pour into crust. Refrigerate.
5Serve as is or with whipped cream!

About this Recipe

Course/Dish: Pies, Puddings
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #pumpkin