Pumpkin pudding pie is a dessert that combines pumpkin puree with eggs, sugar, and spices to create a rich, creamy filling. Unlike traditional pumpkin pie, it uses cornstarch to thicken the mixture, giving it a pudding-like consistency. The pie is typically baked in a pie crust and topped with whipped cream or cinnamon for added flavor.
The entire process of making pumpkin pudding pie takes about 20 minutes to prepare and 45-50 minutes to bake. After baking, the pie should be allowed to cool for at least an hour before serving, ensuring the filling sets properly.
This pumpkin pudding pie recipe is a favorite during fall. It’s easy to make and has a comforting flavor that brings back memories of family gatherings. The smooth, creamy filling is perfectly spiced, making each bite irresistible. The texture is light yet rich, and the pie is a hit whether served warm or chilled.
Why You’ll Love It Pumpkin Pudding Pie Recipe
- This Pumpkin Pudding Pie recipe is a perfect blend of creamy and sweet. The smooth pumpkin pudding filling melts in your mouth. It’s a comforting dessert with just the right amount of spice.
- The recipe is easy and quick to make. It requires simple ingredients, most of which you already have in your kitchen. You’ll love how effortlessly it comes together.
- The texture is light yet satisfying. The fluffy pudding contrasts beautifully with the crunchy pie crust. Every bite gives a perfect balance of flavor and texture.
Ingredient Notes for a Pumpkin Pudding Pie Recipe
Here are the key ingredients you’ll need to make a delicious pumpkin pudding pie. Each one plays an important role in the texture, flavor, and overall success of the pie.
- Pumpkin Puree: The base of your pie filling. Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices yourself.
- Eggs: They help bind the ingredients together and give the pudding its creamy texture. You’ll need a few eggs to set the pie.
- Brown Sugar: Adds a rich, caramel-like sweetness. It’s great for balancing the pumpkin’s natural earthiness.
- Granulated Sugar: Provides additional sweetness. It blends with brown sugar to make the pie filling perfectly sweet.
- Whole Milk: Brings creaminess to the filling and helps smooth the consistency. Use whole milk for the best results.
- Heavy Cream: Adds extra richness and creates a silky, smooth filling that will melt in your mouth.
- Vanilla Extract: Enhances the overall flavor. Just a little will add a nice, warm note to the pie.
- Ground Cinnamon: A must-have spice for pumpkin pies. It gives that classic, cozy fall flavor everyone loves.
- Ground Ginger: Adds a zesty, warming kick. Ginger pairs well with cinnamon for a balanced spice profile.
- Ground Nutmeg: A pinch of nutmeg complements the cinnamon and ginger, giving the pie a deeper, spiced flavor.
- Salt: A small amount of salt helps bring out the sweetness and enhance all the flavors.
- Cornstarch: Used to thicken the filling, ensuring the pie sets properly and isn’t too runny.
- Pie Crust: The foundation for your pie. Use a pre-made crust or make your own for the perfect balance of flaky texture.
Helpful Tips and Add Your Touch
When making a pumpkin pudding pie recipe, start with fresh pumpkin puree. Canned pumpkin works too, but fresh pumpkin adds a rich flavor. To make the puree, simply roast or steam the pumpkin, then blend it smooth. This extra step can truly elevate the taste of your pie.
Consider adding spices like cinnamon, nutmeg, and ginger. These are classic ingredients that complement pumpkin’s natural sweetness. However, feel free to adjust the spice levels to your taste. You can also add a pinch of clove for a deeper flavor that enhances the warmth of the pie.
For a smoother texture, use a fine mesh strainer to remove any pumpkin fibers before mixing. This will give your pie filling a silky smooth consistency. A creamy filling enhances the overall taste and makes the pie even more enjoyable for those who love a rich dessert.
Pumpkin Pudding Pie Recipe Variation
For a twist on this pumpkin pudding pie, try adding chocolate chips to the filling for a rich, decadent flavor. You can also top the pie with a layer of whipped cream or use a graham cracker crust instead of a traditional pie crust for added texture. For those who like a bit of crunch, sprinkle some chopped nuts on top.
How to Serve Pumpkin Pudding Pie Recipe
Pumpkin pudding pie is best served chilled, making it a great make-ahead dessert. Top with a dollop of whipped cream for added richness and flavor. You can also garnish with a sprinkle of cinnamon or nutmeg for extra festive flair.
Pair your pumpkin pudding pie with a warm cup of coffee or a scoop of vanilla ice cream to create the perfect dessert experience. It’s ideal for family gatherings, holiday dinners, or any occasion that calls for a comforting, sweet treat.
Storage Options
Store leftover pumpkin pudding pie in the refrigerator for up to 3-4 days. Cover the pie tightly with plastic wrap or aluminum foil to keep it fresh. You can also freeze the pie for up to 2 months. Let it thaw in the fridge before serving for the best texture.
FAQs About Pumpkin Pudding Pie Recipe
Can I make pumpkin pudding pie ahead of time?
Yes, you can make pumpkin pudding pie a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
What is the difference between pumpkin pie and pumpkin pudding pie?
While both desserts use pumpkin, pumpkin pudding pie has a softer, more pudding-like texture compared to the firm filling of a traditional pumpkin pie. It’s lighter and creamier.
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin is perfect for making pumpkin pudding pie. It saves time and gives the pie a smooth, consistent texture.
How can I make my pumpkin pudding pie extra flavorful?
To enhance the flavor of your pumpkin pudding pie, add a pinch of cinnamon, nutmeg, and ginger. You can also top it with whipped cream or a sprinkle of cinnamon.
No Bake Pumpkin Pudding Pie Recipe
Ingredients
Equipment
Method
- Prepare the pie crust: If you haven’t already done so, prepare your pie crust. Blind bake it in a 375°F (190°C) oven for 10-12 minutes to get a slightly golden color. Once done, set it aside to cool.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, vanilla extract, and spices. Whisk until smooth.
- Add milk and cream: Pour in the whole milk and heavy cream into the wet ingredients and whisk until everything is fully incorporated.
- Thicken the mixture: In a separate small bowl, combine cornstarch and a pinch of salt. Slowly add the cornstarch mixture into the wet pumpkin mixture while whisking constantly to avoid any lumps. This will help thicken the pudding filling.
- Cook the filling: Transfer the mixture to a saucepan and cook over medium heat, stirring frequently. The filling will thicken in about 5-7 minutes. Once thickened, remove from heat.
- Fill the pie crust: Pour the thickened pumpkin filling into the cooled pie crust, spreading it out evenly.
- Bake the pie: Place the pie in the oven and bake for 35-45 minutes at 375°F (190°C), or until the center is set and a knife inserted comes out clean. The filling will still jiggle a bit, but it should not be runny.
- Cool the pie: Allow the pie to cool on a cooling rack for about 2 hours before serving. This helps the pudding set and ensures the pie holds its shape.
