Pumpkin Pudding Pie

Lynn Socko

By
@lynnsocko

Have your pumpkin and chocolate too.


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Rating:
★★★★★ 2 votes
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

Step-By-Step

1NOTE: 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.

2Mix together pumpkin, eggs, sugar, salt, cinnamon, nutmeg, ginger, cloves. Add milk and mix well.

3Pour into 9" pie shells, fill your shell about half way up.

Step 4 Direction Photo

4Bake 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.

5For 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