Pumpkin Pudding Pie

Lynn Socko


Have your pumpkin and chocolate too.


★★★★★ 2 votes

2 pies
15 Min
35 Min


  • 2
    pie crusts, home made or store bought (9
  • 15 oz
    canned pumpkin
  • 2
  • 12 oz
    canned evaporated milk
  • 1 c
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/8 tsp
  • 1/2 tsp

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

How to Make Pumpkin Pudding Pie


  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.

Printable Recipe Card

About Pumpkin Pudding Pie

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

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