Pumpkin Pudding Pie Recipes

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 PIE PUDDING

Steps:

• Lightly grease a small (1-quart) slow cooker.
• Combine brown sugar, baking mix, cinnamon, nutmeg, cloves, and ginger in a food processor. Pulse 3 to 4 times to mix. Add butter, evaporated milk, and eggs, and pulse until combined, 5 to 6 pulses. Pour in pumpkin puree, applesauce, and vanilla extract and process until smooth, about 30 seconds.
• Pour the pumpkin mixture into the prepared slow cooker. Heat on Low until very thick, about 4 hours.

PUMPKIN PUDDING

Steps:

• Preheat oven to 400 degrees. Cut tops off pumpkins; scoop out and discard seeds. In a small bowl, combine granulated sugar and cinnamon; sprinkle inside pumpkins, and replace pumpkin tops. Place on a baking sheet, and bake until tender, 25 to 30 minutes. Remove from oven; let cool.
• Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree; cook until very thick, about 2 minutes. Remove from heat; let cool slightly.
• When ready to serve, whip cream to soft peaks. Serve pudding in baked pumpkins topped with whipped cream and garnished with Puff-Pastry Leaves, if desired.

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.

PUMPKIN PIE PUDDING

Steps:

• Stir milk and instant pudding together until smooth.
• Stir in pumpkin and pumpkin pie spice until smooth.
• Serve, or chill and then serve.

PUDDING PUMPKIN PIE

Steps:

• Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.

PUMPKIN PUDDING

Steps:

• Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
• Add milk and juice.
• Cook over medium heat, whisking continuously, until pudding is very thick.
• Reduce heat and whisk pudding a few seconds to remove any lumps.
• Divide among 8 dessert bowls.
• Cover with plastic wrap and refrigerate about 2 hours.

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 PIE PUDDING

Steps:

• Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
• Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.