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
- ½ cups graham cracker crumbs: 1 piece
- butter: 6 Tbsp (melted)
- white sugar: 0.33333 cup
- pumpkin pie spice: 0.25 tsp
- instant vanilla pudding mix: 1 pack (5.1 ounce pack)
- 2% evaporated milk: 1 can (12 fluid ounce can)
- pumpkin puree: 1 can (15 ounce can)
- pumpkin pie spice: 0.75 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
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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.
