Prep 10 mins
Cook 1 hr
I had grown tired of the texture of the old fashioned pumpkin pie I grew up on and this excellent little cook gave me this recipe. It revived my interest and taste buds for this pie.
- 1 cup canned pumpkin (can use fresh)
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon vanilla
- 4 ounces evaporated milk
- 3 eggs, beaten
- 1 box instant vanilla pudding
- 1⁄2 cup melted butter
- 2 unbaked 9-inch pie shells
- Mix all ingredients and pour into pie shells, bake for 1 hour at 350 degrees F.
I made this for Thanksgiving also. It does only make one 9 inch pie. I used 1 teaspoon pumpkin pie spice instead of the cinnamon and nutmeg. I've been looking for a replacement for my old favorite pumpkin pie recipe that uses instant custard mix and was cooked on top of the stove. I can no longer find instant custard. This recipe comes in a close second.
I made this pie for Thanksgiving and it is great!!! This is really sweet, compared to my normal pumpkin pie. This is very quick to get together and so simple to make for even a beginning cook. The only problem I had was that it said it made two pies and this only made one pie for me. My pie crust may have been for a deep dish pie and that would explain why I was only able to make one pie. Thanks for sharing. Made for cookbook tag!!!
Boy is this gooooood! Thanks