Don’t wait for Thanksgiving to enjoy this Creamy Pumpkin Pudding Pie….especially because the recipe is so simple your kids can make it for you.
We made this a couple weeks ago when we had company for dinner and everyone loved it. I love that it only took me five minutes to mix up and then I just poured it in the pie crust, stuck it in the fridge and didn’t worry about it again until after dinner when it was time to serve dessert.
Typically my kids turn their nose up to pumpkin pie unless it’s drowning in whipped cream. And even then they usually just lick the cream off and leave most of the pie.
For this recipe I decided to try using Jello Pumpkin Flavored instant pudding to see if they would enjoy the silkier texture and actually eat a whole slice of pie. I used my favorite Coconut Cream Pie recipe for inspiration, because I absolutely LOVE that recipe (it also uses a box pudding mix.)
The pie came out delicious and I was very happy to see that all of my kids were happy to eat a slice with or without whipped cream on top. The creamy texture is addicting and I love the hint of tang the sour cream gives to the flavor.
I chose to make a quick homemade crust for my pie, but it will work great with a store bought graham cracker crust as well. If you make your own, add a half teaspoon of cinnamon to the graham cracker crumbs to give it a little more fall flavor.
- 1 (3 ounce) box of Pumpkin Flavored Jello Instant Pudding
- ½ cup sour cream
- 1 cup milk, scant
- ½ tsp vanilla
- 1 cup Cool Whip + extra for garnish
- 1 graham cracker crust
- Pour contents of pudding mix into a medium sized mixing bowl
- Add sour cream, milk, and vanilla. Whisk together until smooth
- Stir in 1 cup Cool Whip
- Pour into graham cracker crust and refrigerate at least 2 hours or until ready to serve
- Garnish with Cool Whip and graham cracker crumbs if desired.
More pudding pies you must try