Quick Easy Pumpkin Pie
A quick and creamy pumpkin pie filling with butterscotch flavor, perfect for a comforting dessert. Suitable for fall gatherings or holiday treats with whipped cream topping.
Ingredients
Instructions
- Combine butterscotch pudding mix, pumpkin pie spice, salt, and sugar in a saucepan.
- Add canned milk and cook, stirring constantly, until thickened.
- Add canned pumpkin and continue cooking, stirring constantly, for about 10 minutes.
- Cool the mixture.
- Spoon the filling into a baked pie shell.
- Serve with whipped cream topping.
Tips & Substitutions
For a creamier texture, consider substituting half of the canned milk with heavy cream. If you prefer a stronger pumpkin flavor, use an extra 1/2 cup of canned pumpkin. Make sure to stir constantly while cooking to prevent sticking and burning. To make this recipe even quicker, use a pre-made graham cracker crust instead of a traditional pie shell.
Serving Suggestions
Serve this Quick Easy Pumpkin Pie with a generous dollop of whipped cream on top for added richness. It pairs beautifully with a warm spiced latte or chai tea. For a complete fall dessert spread, consider serving it alongside Amador Gold Cinnamon Swirl for a delightful contrast in flavors.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It can last for up to 3-4 days. If you plan to reheat, slice individual portions and warm them in the microwave for about 20-30 seconds, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Easy Pumpkin Pie contains roughly 366 calories, with 6g protein, 69g carbohydrates, and 11g fat. It is an excellent source of iron (61% of the Daily Value), calcium (37% of the Daily Value), and vitamin A (31% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1117mg per serving (49% 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, but you'll need to cook and puree it beforehand to achieve the right consistency. Generally, about 2 cups of fresh pumpkin will replace the 1 3/4 cups of canned pumpkin. Make sure to drain any excess moisture.
Can I make this pie ahead of time?
Absolutely! This pumpkin pie can be made up to two days in advance. Once cooled and filled, cover it tightly and store it in the refrigerator. Just add the whipped cream topping right before serving for the best texture.
Is this recipe suitable for vegetarians?
Yes, this Quick Easy Pumpkin Pie is suitable for vegetarian diets. All ingredients used, including the butterscotch pudding mix, canned pumpkin, and pie shell, are plant-based. Always check the labels to ensure no animal-derived ingredients are included.
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).