Easy Pumpkin Pudding Or Pie Recipes

EASY PUMPKIN SPICE PUDDING PIE

Steps:

• Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

PUMPKIN PUDDING PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
• 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.

EASY PUMPKIN PIE WITH SHIRRIFF PUMPKIN PIE FILLING

Steps:

• Preparation 1 Preheat oven to 425°F/220°C. 2 Prepare Shirriff Pie Crust according to the package: In a medium bowl, empty mix contents, place 4tbsp. packed and level (60g) cold butter into the mix and cut into small pea size pieces. Add 2-3 tbsp. ice-cold water and stir slowly, then add an additional 2-3 tbsp. and knead until smooth. If dough is sticky, sprinkle lightly with flour, knead further on floured surface. 3 Divide the dough in half and lightly flour surface and rolling pin. Roll into a diameter about 1 ½" (3.8cm) larger than an inverted 9" (23cm) pie plate. Insert dough and trim edges. Fit one dough into pie plate. You can freeze unused dough with tightly wrapped cling wrap up to 3 months. 4 Poke light holes into the base of the pie with a fork to prevent air pockets from forming. Bake pie crust for 9 to 11 minutes or until the crust is golden brown. Let crust cool completely. 5 For the filling, prepare Shirriff Pumpkin Cooked Pudding & Pie Filling Mix according to the package: in a saucepan, mix contents of pouch & 3 cups (750 mL) cold milk. 6 Stir continuously over medium high heat (approx. 15 minutes) to prevent the mixture from burning. When the mixture comes to a boil and begins to thicken, stir for 1 minute more. 7 Remove from heat and stir well two separate times over a 5 minute period. The mixture will continue to thicken as it cools. 8 Once the pie crust is cooled, pour the pumpkin mixture into the pie crust. Refrigerate for 3-4 hours. 9 Before serving, garnish the pie with whipped cream. Enjoy! Tip: after rolling out the dough and lining the pie pan, chill the crust loosely covered in plastic wrap for at least half an hour. This lets the dough relax and helps to prevent shrinking in the oven. Tip: Once pill filling has been poured into the pie crust, place cling wrap on the surface to prevent formation of pudding skin.

EASY PUMPKIN PUDDING OR PIE

Steps:

• Combine all ingredients in mixing bowl.
• Beat with wire whisk or spoon for 30 seconds.
• Refrigerate for 2 hours, then serve or use for pie filling.
• Top with Cool Whip at serving time.

PUMPKIN DIP

Steps:

• 1. In a large bowl, combine pumpkin purée, vanilla pudding, 1 1/2 teaspoons pumpkin pie spice, and marshmallow fluff. 2. Using a hand mixer or a whisk, blend until ingredients are incorporated and smooth. 3. Add the Cool Whip and fold until pumpkin mix is completely combined with the Cool Whip. Give it a taste test and see if you would like to add another 1/2 teaspoon pumpkin pie spice to dip. 4. Serve immediately, or cover and allow to set in refrigerator for up to 24 hours before serving.

PUMPKIN PUDDING

Steps:

• Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
• To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.

PUMPKIN PUDDING

Steps:

• Using a medium-sized mixing bowl and a handheld mixer on low, beat together the pumpkin puree, evaporated milk and pumpkin spice until well combined.
• Sprinkle the 2 packages of instant pudding over the pumpkin mixture and continue mixing on low until the ingredients are completely incorporated.
• Evenly divide ½ cup of the pudding into 6 dessert cups. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
• Uncover the dessert cups, spoon 2 -3 tablespoons of whipped topping on top of the pudding cups and evenly sprinkle a light dusting of the reserved pumpkin spice over the whipped topping. Serve immediately.

EASY BAKED PUMPKIN PUDDING

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Pour melted butter into a 2-quart baking dish.
• Whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. Combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
• Bake in the preheated oven until center is set, about 30 minutes.