This homemade pumpkin pudding pie features a flaky crust filled with a smooth and creamy pumpkin pudding filling. It's the perfect dessert to enjoy during the fall season. The combination of pumpkin, warm spices, and a touch of sweetness creates a mouthwatering pie that will impress your family and friends. Serve it with a dollop of whipped cream and sprinkle of cinnamon for a show-stopping dessert.
Ingredients
- 1 9-inch pie crust
- 1 cup canned pumpkin puree
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Whipped cream, for serving
- Ground cinnamon, for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges as desired.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk until well combined and smooth.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake the pie in the preheated oven for 40-45 minutes or until the center is set and the edges are slightly golden.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 2 hours or until chilled.
- Serve slices of the pumpkin pudding pie with a dollop of whipped cream and a sprinkle of ground cinnamon.
