Pumpkin Pudding Pie

Lynn Socko

By
@lynnsocko

Have your pumpkin and chocolate too.


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Comments:

Serves:

2 pies

Prep:

15 Min

Cook:

35 Min

Ingredients

2
pie crusts, home made or store bought (9
15 oz
canned pumpkin
2
eggs
12 oz
canned evaporated milk
1 c
sugar
1 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
cloves
1/8 tsp
nutmeg
1/2 tsp
salt

PUDDING

2 box
(5.9 oz)instant pudding, same flavor or different
4 c
cold milk
1/2 c
chopped pecans for each pie

Directions Step-By-Step

1
NOTE: One can of pumpkin makes two pies because you only use half the mix in each pie. Also if you want a different flavor pudding on each pie, simply use 2 c.of cold milk per box of pudding. ONE box of pudding for each pie.
2
Mix together pumpkin, eggs, sugar, salt, cinnamon, nutmeg, ginger, cloves. Add milk and mix well.
3
Pour into 9" pie shells, fill your shell about half way up.
4
Bake 425° for 15 min., then reduce heat and bake at 350° and bake 25-35 min. longer. When you can insert a knife in the center and it comes out clean, the pie is done. Let cool completely.
5
For each pie, whisk together 1 large box of pudding, favor of your choice with 2 c. of cold milk. Pour over cooled pie and refrigerate. After about 10 min., sprinkle pecans on top. Let set up for several hours before serving. Keep refrigerated.

About this Recipe

Course/Dish: Pies, Puddings, Chocolate
Dietary Needs: Vegetarian