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Pumpkin Pudding Pie Recipe

No Bake Pumpkin Pudding Pie Recipe

Pumpkin pudding pie is a dessert that combines pumpkin pureewith eggs, sugar, and spices to create a rich, creamy filling. Unliketraditional pumpkin pie, it uses cornstarch to thicken the mixture, giving it apudding-like consistency. The pie is typically baked in a pie crust and toppedwith whipped cream or cinnamon for added flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15 oz) can of pumpkin puree
  • 3 large eggs
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch (helps to thicken the filling)
  • 1 (9-inch) pie crust (homemade or store-bought)

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Hand whisk or electric mixer
  • Measuring Cups and Spoons
  • Rubber spatula
  • Pie weights or dried beans
  • Oven
  • Cooling Rack

Method
 

  1. 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.
  2. 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.
  3. Add milk and cream: Pour in the whole milk and heavy cream into the wet ingredients and whisk until everything is fully incorporated.
  4. 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.
  5. 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.
  6. Fill the pie crust: Pour the thickened pumpkin filling into the cooled pie crust, spreading it out evenly.
  7. 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.
  8. 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.

Notes

This pumpkin pudding pie combines the rich texture of pumpkin with a smooth, creamy filling. I baked this pie, and the sweet aroma filled my kitchen, reminding me of all the cozy fall afternoons spent baking with family. Don't rush the cooling process—it’s key to getting the perfect consistency.