Mom's Pumpkin Pudding Pie
By
Lisa Tucker
@elonia
1
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.
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
How to Make Mom's Pumpkin Pudding Pie
- 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!
