Pumpkin Pudding Pie
This simple and festive pumpkin pudding pie recipe uses homemade graham cracker crust and vanilla and pumpkin pudding as the filling.
Set oven to 375 degrees Fahrenheit (190 degrees C).
A 9-inch pie dish’s bottom and sides should be lined with graham cracker crumbs, butter, sugar, and 1/4 teaspoon pumpkin pie spice.
Bake for about 7 minutes, or until the crust is lightly browned.
Completely cool the crust.
In a bowl, combine the pudding mix and evaporated milk and whisk for two minutes.
Put pudding in the fridge for five minutes.
Mix pudding thoroughly with the pumpkin and 3/4 teaspoon pumpkin pie spice.
Spread the pudding filling into the cooled pie crust, then chill for about 30 minutes.