Pumpkin Pudding Pie
A creamy pumpkin pudding pie with a graham cracker crust and warm spices, perfect for fall gatherings or holiday desserts, offering a delightful blend of sweet and spiced flavors.
Ingredients
Instructions
- Make the crust by combining graham crackers and margarine, then bake at 350°F for 15 minutes or until brown.
- Sprinkle gelatin over the milk in a pan and heat over medium heat until just boiling and the gelatin is dissolved.
- In a medium bowl, combine pumpkin, spices, Equal, and vanilla.
- Stir in the dry pudding mix, then gradually add the milk mixture, stirring to combine.
- Pour the filling into the prepared crust and chill until set.
Tips & Substitutions
For a gluten-free version, consider using gluten-free graham crackers or a nut-based crust. If you prefer a richer flavor, substitute half of the skim milk with coconut milk. For added sweetness, you can increase the amount of Equal or use honey or maple syrup instead. Ensure that the gelatin is fully dissolved to avoid clumps in your pudding.
Serving Suggestions
Serve the pumpkin pudding pie chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor. It pairs beautifully with Barb'S Parsley Potato Casserole for a festive meal. Consider adding a side of fresh fruit to complement the sweetness of the pie and create a balanced dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm individual slices in the microwave for about 15-20 seconds or serve chilled for a refreshing treat. Avoid freezing, as the texture may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pudding Pie contains roughly 867 calories, with 7g protein, 76g carbohydrates, and 60g fat. It is an excellent source of vitamin C (51% of the Daily Value), iron (27% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 608mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to roast the pumpkin and blend it until smooth before measuring. Fresh pumpkin will give your pie a more vibrant flavor, but ensure it's well-cooked to achieve the right consistency.
How can I make this recipe dairy-free?
To make this pumpkin pudding pie dairy-free, use a dairy-free margarine and substitute the skim milk with almond or oat milk. These alternatives will maintain the pie's creaminess while accommodating lactose intolerance or dairy allergies.
What can I use instead of Equal for sweetness?
If you prefer not to use Equal, you can substitute it with other sweeteners like stevia, agave syrup, or honey. Keep in mind that different sweeteners may have varying sweetness levels, so adjust the quantity to taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).