Just be sure to mix everything thoroughly so that all the ingredients are evenly distributed.
Pumpkin Pudding Pie
Recipe Summary Pumpkin Pudding Pie
This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.
Ingredients | Recipes Using Canned Blueberry Pie Filling
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
⅓ cup white sugar
¼ teaspoon pumpkin pie spice
1 (5.1 ounce) package instant vanilla pudding mix
1 (12 fluid ounce) can 2% evaporated milk
1 (15 ounce) can pumpkin puree
¾ teaspoon pumpkin pie spice
Directions
Preheat oven to 375 degrees F (190 degrees C).
Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
Info | Recipes Using Canned Blueberry Pie Filling
prep:
20 mins
cook:
7 mins
additional:
1 hr
total:
1 hr 27 mins
Servings:
8
Yield:
1 9-inch pie
TAG : Pumpkin Pudding Pie
Fruits and Vegetables, Vegetables, Squash,
Images of Recipes Using Canned Blueberry Pie Filling
