Mom's Pumpkin Pudding Pie

Lisa Tucker


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.


★★★★★ 1 vote

10 Min
15 Min


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

How to Make Mom's Pumpkin Pudding Pie


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

Printable Recipe Card

About Mom's Pumpkin Pudding Pie

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

Show 2 Comments & Reviews

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