mom's pumpkin pudding pie
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.
prep time
10 Min
cook time
15 Min
method
---
yield
8 serving(s)
Ingredients
- 1 - graham-cracker pie crust, 9"
- 3/4 cup packed brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1 cup pureed pumpkin, make it generous! i heap a few extra spoonfulls on top!
- 2 cups milk
How To Make mom's pumpkin pudding pie
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Step 1Mix brown sugar, cornstarch and spices in a medium saucepan.
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Step 2Over medium heat, stir in liquids slowly to mix, alternating milk and pumpkin.
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Step 3Cook, stirring constantly until mixture comes to a boil. Cook 2 minutes longer or until thickened.
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Step 4Cook slightly; pour into crust. Refrigerate.
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Step 5Serve as is or with whipped cream! - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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