Silky Pumpkin Pie

Submitted by CookingONTheSide

"I use my own pie crust for this recipe, but feel free to use a refrigerated pie crust or prepared frozen pie crust. Recipe is from Woman's World."

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 (15 ounce) can pumpkin puree
• 1 1⁄2 cups milk
• 2 eggs
• 1 (3 ounce) package vanilla pudding mix (cook-and-serve pudding recommended rather than instant)
• 1⁄4 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 (9 inch) deep dish pie shells
• 2 cups whipped cream (optional)

directions

1. Place jellyroll pan on center oven rack; preheat oven to 350 degrees F.
2. Whisk together pumpkin, milk, eggs, pudding mix, sugar and spice until blended.
3. Pour into shell.
4. Bake on pan 45 minutes or until knife inserted near center comes out clean.
5. Cool on rack.
6. Serve with whipped cream.
7. To make whipped cream, beat 1 cup heavy cream with 2 T sugar and 1/2 t vanilla extract. This will make 2 cups of whipped cream.

Reviews

[Boyz 5]

I was going to post this recipe until I saw that had beaten me too it *lol*....We loved this pie...It cooked up nicely and tasted great...I used a store-bought graham cracker crust.I have only one warning,use a deep dish pie shell as there is plenty of filling.I think that next time I might omit the 1/4 cup sugar as well as there seems to be enough sugar in the pudding /pie filling mix for sweetness.Thanks for posting,Lainey!