This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter , melted
- 0.33 cups white sugar
- 0.25 teaspoons pumpkin pie spice
Instructions
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1
Preheat the oven to 375 degrees F (190 degrees C).
-
2
For the crust, stir graham cracker crumbs, butter, sugar, and pumpkin pie spice together in a bowl. Press into the bottom and up the sides of a 9-inch pie dish.
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3
Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool completely.
-
4
For the filling, whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin puree, and pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
Nutrition Facts
Per serving
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